Tofu Scramble

How do you like your eggs in the morning? 100% plant-based, please!!


Tofu scramble is my idea of the perfect breakfast, it's so delicious and high in protein, the ideal way to help kick start your day. My tofu scramble recipe is surprisingly simple and tastes scarily like scrambled eggs, so it's perfect for any of you that were former egg lovers or those currently making their transition to plant-based life.

My (not so) secret ingredient is kala namak, aka black salt. This rock salt has a sulphurous smell and taste that really creates the eggy illusion for the perfect tofu scramble! It is also a great ingredient to use in other vegan 'egg' dishes such as omelettes and quiches.

The blend of seasoning also makes scrambled tofu great. I use a combination of paprika, garlic powder, onion powder, turmeric (for the yellow colour), nutritional yeast, and the black salt - this creates the perfect flavours and can even be made ahead of time and stored in a sealed jar as a ready-to-go seasoning for a super quick breakfast scramble when you accidentally slept in a little too long.

Tofu Scramble


Prep time: 2 minutes

Cooking time: 10 minutes

Total time: 12 minutes

Servings: 2

Ingredients


For the Scramble

  • 1/2 block firm tofu (200g)

  • 1/2 red onion

  • 2 tbsp nutritional yeast

  • 1/2tsp turmeric

  • 1/2tsp paprika

  • 1/4tsp black salt

  • 1/2tsp garlic powder

  • 1/2tsp onion powder

  • 1tsp dijon mustard

  • 100ml plant milk

  • Optional Add-ins - Cherry tomatoes, spinach


To serve

  • 2 slices of freshly toasted bread

  • Sliced avocado

  • Black pepper

Instructions


  1. Heat a frying pan with a little oil.

  2. Crumble the tofu into the frying pan and fry until lightly golden (not too long as you don't want to dry it out).

  3. Mix the nutritional yeast, paprika, turmeric, garlic powder, onion powder, and black salt in a jug. Add the mustard and plant milk to the jug, and mix to combine into a sauce.

  4. Add in any additional extras, for this recipe I used 5 chopped cherry tomatoes and a handful of fresh spinach leaves.

  5. Pour in the sauce and gently mix to cover all the tofu, and cook for a further 3-5 minutes. Here you can add additional milk to form a more 'saucy' scramble.

  6. Serve immediately, I like mine best alongside some freshly buttered toast and avocado, with a little cracked black pepper.

Notes


  • Any left-overs can be stored in a sealed container for up to 3 days.

  • If you are wanting to reheat some at a later date, you can do so by warming gently in a frying pan, if it looks a little dry you can add a splash of plant milk.

  • Feel free to mix and match which vegetables you add, other great additions are mushrooms, peppers and kale.

Thanks for reading, I hope you enjoy making my tofu scramble for your breakfast. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw