For a long, long time, I thought that I hated tofu.
In fact, until last spring, I had only ever tried it once, during a disastrous trip to Wagamamas. I swore I hated it, and thought I’d never eat it again.
And then, of course, I went vegan! And how can you be vegan without eating tofu…?
So, I decided to try it again, this time preparing it myself. And, the second I did, my opinion of tofu changed – I LOVED it. And, I mean, I really loved it.
I’ve since discovered that tofu is all about how you cook it. It’s about the flavourings and the spices. These are what take it from bland and soggy to delicious, comforting and my favourite food!
Anyway, if you are vegan or experimenting with more vegan dishes, then this Simple Scrambled Tofu is perfect for you!
Healthy, high protein and utterly delicious, it makes the perfect substitute for scrambled eggs on toast (one of my favourite breakfasts in my past, non-vegan life!).
I love mine topped on some smashed avocado on toast, along with a generous sprinkling of chilli flakes. However, you can serve these however you like – as a healthier, lighter fried breakfast with veggie sausages, or in a nourishing Buddha bowl.
However you serve them, I promise you they’re delicious – and the perfect dish to try for Veganuary!
Simple Scrambled Tofu
- Serves 1-2 –
- 200g block firm tofu (I used Tofoo Co), drained
- Olive oil or knob non-dairy butter
- 1 clove minced garlic
- 1/2-1 tsp chilli flakes (optional)
- 1 tbsp Nutritional Yeast
- 1/4-1/2 tsp turmeric
- 1/4 tsp onion powder
- Salt and pepper, to taste
- Optional add-ins: chopped fresh parsley, paprika
- To serve: toasted sourdough, mashed avocado, cherry tomatoes, fresh herbs or rocket
- N.B For a creamier scrambled tofu, whisk in 2.5 tbsp of dairy-free milk before cooking!
- Heat your oil or butter in a pan until hot, then stir together the spices in a large bowl.
- Crumble your tofu into the bowl so that it looks like “scrambled eggs” (I break mine into small chunks), then toss in the spices, garlic and Nutritional Yeast to coat, adding a sprinkling of salt and black pepper (I use about 1/4 tsp of salt) to taste.
- Mix well to combine, then tip into the hot oil in the frying pan on a medium to low heat, stirring often. If you are using the milk, whisk it in now – if not, ignore this step! I usually omit the milk for ease – it just results in a creamier texture.
- Continue to cook, stirring often, until prepared to your desired texture – I fry mine for 7-10 minutes, or until piping hot and beginning to brown.
- Serve warm on top of mashed avocado on toast, with a sprinkling of rocket leaves and cherry tomatoes.