At one point, I believe that most vegans will crave scrambled egg. They will either make peace with never having scrambled egg ever again or (my crowd) they will try the vegan tofu way.
Truth is, though it doesn’t taste exactly like scrambled egg, it tastes pretty darn delicious and it certainly hits the spot!
The secrets to making a perfect tofu scramble, I believe comes down to two things;
- Using hard firm tofu and removing as much liquid from it so it doesn’t go soggy and
- Adding spices to lift the flavour profile of tofu, which doesn’t taste much like anything on its own
This is my number one recipe for tofu scramble and the great thing about it is that you can use any veggies you have in the fridge. My favourite is mushroom and spinach. I think they make the perfect tofu scramble.
Why I love it:
Apart from the fact that it looks like scramble egg and tasty, it tastes kinda egg-y (especially when served with kala-namak), comforting and satisfying. The addition of nutritional yeast gives it a mild cheesy flavour as well as a yellow tinge (also from the turmeric) similar to the colour of scrambled egg.
This tofu scramble is loaded with protein (about 30g per serving). It is rich in fibre as well as other essential minerals such as iron, magnesium
- Tofu Scramble and filling
- 450g of hard firm tofu
- 1 tablespoon of olive oil
- 4 garlic cloves, diced
- 1 cup baby spinach
- 1 cup button mushroom, sliced
- 1 tablespoon soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 3 tablespoon nutritional yeast
- a pinch of kala namak/ black salt (optional but highly recommended)
- Drain excess water off of tofu and let it sit on a clean cloth or paper towel for about 5 minutes to absorb excess moisture.
- Using a non-stick frying pan, heat olive oil over medium heat. Add garlic and cook for about one minute or until soft.
- Using your hands, crumble the tofu into the pan. If the tofu starts giving up a lot of water, increase the heat a little to dry off the water.
- Add the soy sauce, mushroom, onion, chilli, cumin and turmeric powder and cook until the mushrooms are tender, stirring every so often.
- Serve with some toasted bread or steamed veggies.
- Add the baby spinach then turn the heat off. Stir for about a minute until the spinach is wilted.
- Add the nutritional yeast. Taste and adjust seasoning if required. Sprinkle with a little kala namak and freshly cracked pepper and serve.
Did you make this recipe?
Love and greens,