Basic Tofu Scramble
Basic tofu scramble - this easy vegan alternative to scrambled eggs is quick and simple to make, ready in around 10 minutes, high in protein and very tasty! Serve it for breakfast or brunch with toast, in a wrap or as part of a cooked breakfast.
Servings 4 people
Ingredients
- 30 g (2 Tablespoons) vegan butter/spread
- 280-300 g (10 oz) extra firm or firm tofu
- 349 g (12 oz) firm silken tofu
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder/granules
- 2 Tablespoons nutritional yeast
- ⅛ - ¼ teaspoon turmeric
- ½ teaspoon salt
- a good grinding black pepper
- small handful fresh flat leafed parsley finely chopped
- a splash unsweetened vegan milk or cream as needed
Instructions
- Melt the butter in a large non-stick pan. Use your hands to crumble in the firm tofu. Cook for a minute or two whilst stirring.
- Add the silken tofu and use the back of a wooden spoon to break it up into small pieces.
- Add the garlic and onion powders, nutritional yeast, turmeric, salt and a good grinding of black pepper. Cook for a minute or two whilst stirring.
- Add the chopped parsley and a splash of milk or cream if you feel that it needs it. Cook for a minute then taste and add more seasoning as needed and serve.
Notes
- See post above for tips and details.
- I'm not really a fan of kala namak (black salt), but if that's your jam feel free to add a pinch at the end of cooking for a more 'eggy' flavour.
- The recipe will serve two very hungry people, or 4 less hungry ones.