Scrambled Tofu
This vegan version of scrambled eggs is delicious, packed with proteins and veggies, and an excellent start in the morning!
Servings
4
Prep Time:
15 min
Cook time:
10 min
Perfect For:
Breakfast
About this Recipe
I’ve been trying many scrambled tofu recipes over the past, and I was never really satisfied with the result. Something was always missing, and I was still missing my scrambled eggs in the morning.
I finally decided to create my own version, and this is what I was looking for all along. This tofu is so flavourful, plus it’s packed with veggies. Eat it on toast with vegan mayo and top it with sriracha and your favorite herbs and you will have an amazing morning, guaranteed!
Ingredients
For the paste:
- 2 tsp paprika
- 2 tsp onion powder
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 2 tsp herbs
- 2 tsp tahini
- 1/2 cup plant milk
- 1 tsp salt (or Kala Namak salt for egg taste)
- Pepper
- 1 block medium-firm tofu
- 1 or 2 shallots, finely chopped
- 1/2 courgette, diced into small cubes
5-6 mushrooms, diced
2 tomatoes, diced
A handful of spinach
Instructions
Step 1
- Combine all the ingredients for the paste and mix well. (This step is the secret of this recipe!)
Step 2
-
Sauté the shallots, courgettes and mushrooms for 4-5 minutes.
Step 3
-
Tear the tofu into small chunks with your hand, and add it to the vegetables. Cook for another 2 minutes.
Step 4
-
Add in the paste, the tomatoes and the spinach.
Step 5
-
Combine and cook for a few more minutes.
Step 6
-
Serve on toasted bread with vegan mayo and top with sriracha and green onions or fresh herbs of your choice. Enjoy!
