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:
[li]Vegan and dairy-free[/li]
[li]Naturally gluten and grain-free[/li]
[li]High in protein[/li]
[li]Quick and easy[/li]
[li]Delicious and versatile[/li]
- 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!
[info_box type=”download_box”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen[/info_box]
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.