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Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.
Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.