Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sesame seeds
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 7- ounces (200 g) firm tofu
  • ¼ cup nutritional yeast, (preferably Bragg’s)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon black salt
  • 1/3 cup (75 ml) unsweetened rice milk
  • 1 teaspoon avocado oil
  • ¼ teaspoon asafetida; (use gluten-free if following a gluten-free diet)
  • 2 tablespoons chopped chives
  • 1/4 teaspoon black pepper
  • 2 slices low FODMAP bread or toast; I used whole wheat. (Use vegan bread if desired)

Instruction

  • Make Za’atar: In a small bowl stir together the coriander, cumin, sesame seeds, sumac, thyme, red pepper flakes and salt. To bring out maximum flavor and aroma from the spice mix, you have the option to add your za’atar spice mixture to a small, heated frying pan to toast the mixture for about 1 minute (or until aromatic – do not add oil). Be careful not to burn the spices. Cool. You can use right away or store in an airtight container for future use; you will only be using a tiny bit for this recipe.
  • For the Tofu Scramble: Place tofu in a small mixing bowl. Using the back of a fork, mash the tofu into a fairly even consistency. Don’t overdo it! Leave some big chunks, and don’t worry too much about the moisture. This will cook out.
  • In a separate bowl, whisk together the nutritional yeast, Dijon mustard, turmeric and black salt. Slowly add in the rice milk and whisk until well incorporated. Set aside.
  • Heat skillet over medium heat, add oil and heat until shimmering. Add the asafetida into the heated oil and stir until fragrant, about 30 seconds.
  • Add your mashed tofu into the oil and asafetida on your pan. Mix well until evenly dispersed. Allow the tofu to cook undisturbed in the oil until most of the moisture has cooked out and the tofu begins to brown slightly, about 5 minutes. Once the tofu has browned just slightly, add your nutritional yeast/rice milk mixture. Stir well into the tofu mash and increase heat to medium high. Allow your tofu scramble to cook until it achieves your desired consistency. For a “runnier” tofu scramble, you will need less cooking time, about 3 to 5 minutes. For a fluffier, well-cooked tofu scramble, you will need more time, about 5 to 7 minutes).
  • Scoop tofu scramble onto a plate, top with chopped chives, black pepper, and a pinch or two of your za’atar seasoning. Enjoy with your favorite low FODMAP toast.