Dairy-Free Chilean Machas a la Parmesana Scramble

Ingredients

• 1 can Hearts of palm
• 0.5 cup Nutritional yeast
• 2 cloves Garlic
• 2 tbsp Vegan butter
• 2 tbsp White wine
• to taste as needed Salt
• to taste as needed Pepper
• 1 block Tofu

Instructions

1. 1Open the 1 can of hearts of palm, drain them, and cut them into 1/2-inch pieces. Finely mince the 2 cloves of garlic.
2. 2Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp of vegan butter and melt it until it is foamy.
3. 3Add the minced 2 cloves of garlic to the skillet and cook, stirring constantly, for about 30 seconds until it smells fragrant, being careful not to let it burn.
4. 4Add the cut hearts of palm to the skillet. Cook, stirring occasionally, for 3 to 5 minutes until they are heated through and slightly softened.
5. 5Pour the 2 tbsp of white wine into the skillet. Let it bubble and reduce by about half, which should take about 1 minute. This deglazes the pan, lifting any bits stuck to the bottom.
6. 6Crumble the 1 block of tofu directly into the skillet. Cook for 5 to 7 minutes, stirring and breaking up the tofu with your spoon, until it is heated through and has a slightly firmer texture.
7. 7Stir in the 0.5 cup of nutritional yeast until it is evenly distributed. Season the scramble with salt and pepper to your liking.
8. 8Serve the Dairy-Free Chilean Machas a la Parmesana Scramble immediately.

Substitutions

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