Vegan Tofu Scramble with Yogurt Dill Sauce

Ingredients

• 1 16-ounce block silken tofu, drained and pressed for 30 minutes
• ½ cup Forager Project Cashewmilk 
• ¼ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon sea salt
• Black pepper, to taste
• 1 tablespoon cooking oil
• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 4 tablespoons lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon ground cumin
• ⅛ teaspoon sea salt
• Black pepper, to taste

Prep

• In a large bowl, whisk together Forager Project Cashewmilk, Forager Project Cashewmilk Yogurt, paprika, ground cumin, turmeric powder, onion powder, garlic powder, sea salt, and black pepper. Crumble the silken tofu into the mixture, and toss to combine. 
• Heat a large non-stick skillet with cooking oil. Add the tofu scramble mixture to the pan, and continue cooking the tofu on medium-low heat until the mixture begins to thicken and the water evaporates, about 7-10 minutes. 
• Remove the scrambled tofu from the heat and plate. 
• Make the yogurt dill sauce by mixing together the Forager Project Cashewmilk Yogurt, lemon juice, fresh dill, ground cumin, sea salt, and black pepper.
• Serve the dipping sauce alongside the tofu scramble or drizzle on top. Enjoy!