Breakfast is said to be the most important meal of the day, but this Scrambled Tofu recipe is so good that you’ll want it for every meal of the day! It’s wonderfully soft, with a gorgeous eggy flavour, and a perfect weekend breakfast or brunch. And, it’s entirely vegan!
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What’s inside?
Tofu
As the name suggests, the star of this recipe is the tofu. Most recipes I’ve encountered tell you to use a firm tofu, but I disagree. Soft, silken tofu is my favourite. It gives a much softer end result, which in my opinion is much closer to the texture of well cooked scrambled eggs.
Kala Namak
Aka Himalayan black salt. This is responsible for the eggy flavour and fragrance! I’m yet to find this for sale in a normal supermarket, so I buy this one from Amazon.
Nutritional Yeast
Are you even a vegan if you don’t cover everything in Nooch?! Helps slightly with the colour, and tastes great! I’ve been able to find it in large supermarkets – tesco keep it in the same isle as the dried herbs and seasonings. This is my brand of choice, but they all tend to taste the same
Turmeric
Used primarily for the colour. Go light with this – it can be quite easy to overwhelm the flavour if you overdo it!
Plant Milk
I use oat, but soy would work too. Just a small amount – it helps the end result feel just a bit creamier and more luxurious.
It’s very easy to make too! All you need to do is take your pack of soft silken tofu, place it in a bowl and smush up using the back of a wooden spoon. Place it in a lightly greased frying pan alongside the milk, nutritional yeast and turmeric, and cook for 5-10 mins. You want to make sure that all of the liquid is fully evaporated and absorbed before serving, and that the tofu looks lovely and thick, but still soft. Add in the salt right at the end and stir in, to help preserve the eggy flavour!
If you’ve never tried making scrambled tofu with silken tofu before, I highly recommend giving it a go! I love to serve this sprinkled with some everything bagel seasoning, alongside some toast and a cuppa. It also works really well as part of a vegan fry up or full english, or I have been known to eat the entire batch with a spoon just served alone in a bowl! Just be sure to cook it long enough to get all the milk fully absorbed and evaporated! If you give this a go, I’d love to see it! Please do tag me on your Instagram posts or stories if you give try it out!
My absolute favourite scrambled tofu, giving a soft and incredibly tasty breakfast treat!
- 300 g Soft silken tofu
- 3 tbsp Plant milk, I prefer oat
- 1 tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Kala Namak
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In a bowl, smash up the soft silken tofu with the back of a wooden spoon, until it has the consistency of scrambled eggs.
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Place a lightly greased non stick pan over a medium heat, and place in the smashed up tofu, alongside the milk, nutritional yeast, and turmeric. Give it all a good stir, and simmer for 5-10 minutes, until all the liquid from the milk and tofu has been absorbed and evaporated, and the tofu has thickened up, but still looks soft.
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Stir through the kala namak, and take off the heat. You're ready to eat! Serve with toast, as part of a vegan full english, or just straight out of a bowl with a spoon!
Kala namak, aka black himalayan salt, is essential for the eggy flavour. It can be easily found on online retailers such as Amazon, and I don’t recommend skipping it!
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