Vegan Tofu Scramble
Think of plant-based brunch and the image of avocado on toast likely springs to mind. While it is delicious and nutritious, it’s getting to be a bit of a cliché and there isn’t much protein in there, so here’s some more ideas. Tofu Scramble has been the cornerstone of plant-based cooked breakfasts since the beginning and for good reason too, it’s a great egg alternative and doesn’t taste too much like tofu! Firm tofu crumbled and cooked with various flavourings makes a very good ‘scrambled egg’ alternative, it has a better texture than medium or soft tofu for this dish. It keeps in the fridge for a day or two, and goes great on toast, in burritos/wraps, with a delicious vegan mayonnaise for eggless mayo, or under a hollandaise sauce served on a muffin for a tofu benedict. The secret to making any tofu scramble eggy instead of tofu-y is a pinch of Black Salt, also known as Kala Namak, which you can find in Indian supermarkets and online.
There are lots of recipes online for tofu scramble, here is a relatively simple and tasty variation that is inspired by an Indian scrambled paneer (cheese) recipe. This is great on toast, in a wrap or a chapati, or you can even have it in a dosa with spiced chutneys.
Indian Style Tofu Scramble
Time: once the ingredients are prepped (which you could do in advance) cooking takes about 10 minutes.
- 1-2 tbsp oil for frying
- 1 tsp cumin seeds
- ½ large onion chopped
- ½ green pepper chopped
- 1 hot green finger chilli finely chopped (2 if you like it spicy)
- 1 large tomato or 4 or 5 cherry tomatoes chopped
- 1 tsp turmeric powder
- 250-300g block of Firm Tofu – crumbled with your hands or mashed with a potato masher
- ½ tsp sea salt or to taste
- 2-4 tbsp chopped coriander
Heat the oil in a large frying pan over a medium heat. Add the cumin seeds for 10 seconds or so and then add the onion, pepper and chili and fry until softened but not brown. Add the tomatoes and turmeric and stir until well combined and the tomatoes are softened slightly. Add the crumbled tofu and salt, and when all is piping hot add the chopped coriander and serve.]
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