VEGAN EGYPTIAN GEBNA MAKLEYAH
Ingredients
- 1 block of firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup vegetable broth
Instructions
- Crumble the drained and pressed tofu into small pieces using your hands or a fork.
- In a small bowl, mix together the nutritional yeast, cornstarch, salt, garlic powder, turmeric, and paprika.
- Heat the olive oil in a non-stick skillet or frying pan over medium heat.
- Add the crumbled tofu to the pan and sauté for about 3-4 minutes until it starts to brown slightly.
- Sprinkle the spice mixture over the tofu and stir well to coat the tofu evenly with the spices.
- Pour the vegetable broth into the pan and stir gently to combine. Reduce the heat to low and let the mixture simmer for about 10-12 minutes, stirring occasionally, until the liquid is absorbed and the tofu has a cheese-like texture.
- Remove the pan from heat and transfer the vegan Egyptian Gebna Makleyah to a serving dish.
- Serve the Gebna Makleyah warm as a side dish or use it as a filling for sandwiches, wraps, or salads.
Notes
NUTRITIONAL FACTS:
Calories: 120 | Total Fat: 7g | Total Carbohydrates: 5g | Dietary Fiber: 2g | Protein: 12g
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