I’ve been vegan for four years now and have only just started appreciating tofu…
Previously, I believed it to be a tasteless, ugly and generally off-putting but turns out I just hadn’t tried the right recipes. Now I am a total convert! Tofu for breakfast, tofu for lunch, dinner and even desserts!
One of my favourite ways to eat tofu is to make it into a “scramble” which I am sharing the recipe for today. PLUS, I’ve also got a giveaway – scroll down to the bottom of the post for details!
Tofu scrambles are a really super easy way to use tofu, get some extra protein and is delicious served with mixed veggies or just piled on top of some toast or in a wrap.
My version is more like an alternative to scrambled eggs and I think it works really well as a replacement. To achieve this, I use black salt (aka ‘kala namak’) which has a natural sulfur/eggy flavour and a generous dollop of a vegan buttery spread.
Using a good tasting vegan butter (I recommend Vitalite, Flora Freedom or Earth Balance Buttery) really transforms this into a recognisable scrambled egg flavour. You can, of course, use olive oil if you prefer but I urge you to find a good tasting buttery spread if you want that classic scramble flavour!
When it comes to “eggy” dishes, I usually turn to chickpea flour. For example, my Spanish Omelette recipe, which I make almost every week! But now I’m convinced tofu might take the lead when it comes to scrambles.
This scramble is:
- 1 block (approx 400g) firm tofu, (drained and pressed - see notes)
- 1 1/2 tbsp dairy-free butter, (use 1 tbsp olive oil, if you prefer)
- 1/2 tsp black salt, (or 'Kala Namak' - see notes)
- 2 tsp ground turmeric
- 1/4 tsp ground black pepper
- (Optional) 1/4 cup / 60ml dairy-free milk, (unsweetened) - If you want a softer, creamier scramble
- (Optional) fresh chives, chopped
- ground black pepper
- Once your tofu has been pressed, chop and crumble it into small pieces.
- Add the dairy-free butter to a large skillet or frying pan on a medium heat.
- Tip in the crumbled tofu and add the seasonings. Cook for 5-7 minutes until heated through.
- (Optional) add in the dairy-free milk if you want a softer, creamier scramble and cook for a further minute.
- Serve! I love to add chopped chives to mine, for a finish touch.
- This scramble is delicious mixed in with veggies, put in a wrap, on top of toast or as part of a "Full English" with vegan sausages, grilled tomatoes & mushrooms.
It's recommended to press the tofu first to get rid of any extra water and prevent the scrambled from turning soggy. If you don't have a tofu press, you can simply sandwich the block between two plates and add some heavy books on top. Leave for a few hours or overnight.
The black salt really helps give this dish an "eggy" flavour but if you can't get hold of it, just use regular salt. It's still delicious!
The Giveaway (UK only)
Tofuture are offering one lucky winner a Tofu Press (RRP £25) which is an essential for vegans and tofu-lovers!
Enter via the widget below. If no widget appears, please use this link (but don’t share this link elsewhere.) T&Cs at the bottom of the widget.