This vegan tofu scramble is high in protein and flavour, is a good source of calcium and iron, and can be prepped ahead of time for those mornings where time is short.
I will say upfront that this does not taste like eggs, however, it has a similar texture, is super rich in flavour, and equally as enjoyable. It makes a great alternative to eggs to keep things interesting, and is very filling, helping you avoid those late morning snack attacks.
I usually like to add some cherry tomatoes, and some diced peppers* to it at the end and serve it with avocado toast, some sweet potato hash browns and a liberal dash of hot sauce. You could also serve it in a whole-grain wrap for an on the go breakfast.
(*it was shopping day when I took this photo, so we were out of tomatoes and peppers, but I’m sure you can imagine it)
Ingredients
Serves: 4
Time: 15 minutes
- 400g (approx.) extra firm tofu
- 1 Tbsp coconut oil (or butter)
- 4 Tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1/2 tsp black salt/Kala Namak (optional)
- 1/2 tsp onion powder
- 2/3 cup almond milk (or milk of choice)
Instructions
- Drain the tofu and place the block in a frying pan. Then chop it up into ‘scramble sized’ pieces with a spatula.
- Make a small hole in the middle of the pan and place the coconut oil in it. Turn on the heat to medium and fry the tofu until lightly browned (5-10 mins) turning occasionally. Be careful not to break it up too much while moving it around the pan.
- While the tofu is frying, add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (if using), onion powder and almond milk to a measuring cup. Whisk it all together until you have a uniform sauce.
- Once the tofu is browned, add the sauce to the pan and fold it in to evenly coat. Fry for 2-3 more minutes or until you’ve achieved your desired consistency. The longer you fry it the drier it will be.
- Serve and enjoy!
Notes
- The black salt is not necessary, it still tastes great without but, but it does add a uniquely ‘eggy’ flavour to the dish.
