Grilled Hangi-Style Vegetables with Tofu Scramble (Egg-Free)

Ingredients

• 1 block Firm tofu, pressed
• 2 tablespoons Nutritional yeast
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Smoked paprika
• 1/4 teaspoon Onion powder
• to taste Salt and pepper
• 1 Kūmara (sweet potato), sliced
• 1 Pumpkin, sliced
• 2 Carrot, sliced
• 1 Red onion, quartered
• 2 tablespoons Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
2. 2In a medium bowl, combine the sliced 1 kūmara, sliced 1 pumpkin, sliced 2 carrots, and quartered 1 red onion. Drizzle the 2 tablespoons of olive oil over the vegetables and season with salt and pepper, tossing to coat evenly.
3. 3Carefully place the prepared vegetables directly onto the preheated grill grates. Grill for 20-25 minutes at 176.7-204.4°C (175-200°C), turning them occasionally, until they are tender when pierced with a fork and have slightly charred edges.
4. 4While the vegetables are grilling, crumble the 1 block of firm tofu into a medium bowl. Add the 2 tablespoons of nutritional yeast, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of onion powder, and season with salt and pepper, mixing until the tofu is evenly coated.
5. 5Place a 25.4 cm skillet over medium heat. Add the crumbled tofu mixture to the skillet and cook for 8-10 minutes, stirring occasionally, until the tofu is heated through and has a slightly browned appearance.
6. 6Arrange the grilled vegetables on a serving platter and top them with the cooked tofu scramble.

Substitutions

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