Soft Tofu Scramble Recipe
This is the perfect soft Tofu Scramble recipe for your next breakfast or brunch. A hearty and satisfying vegan meal that is super close to real scrambled eggs! It is so easy to make and ready in minutes.
Servings: 4 servings
Equipment
- tofu press, skillet, whisk
Ingredients
- 16 ounces medium, or firm tofu (545g)
- 2 tablespoons water, filtered (30ml)
- 1 tablespoons nut butter eg: white almond, or peanut butter (15ml)
- ¼ teaspoon turmeric (use max. ½ tsp)
- ½ teaspoon black salt (kala namak)
- ½ tablespoons oilve oil sub: vegetable broth for oil-free version
- nutritional yeast, onion and garlic powder to taste
Variations
- vegetables of choice, such as cherry tomatoes, green onion, mushrooms, zucchini, carrot or onion
Instructions
- Preparation, the night beofre: Take the tofu out of its package and drain it. Place tofu in your tofu press overnight. Or cover with kitchen towels and place weight (such as books) onto the tofu.
- Cooking: Gather your ingredients. Drain excess water out of tofu press. Then crumble tofu into small pieces, either by hand or with a fork in a bowl. Heat oil (or broth for oil free version) in a skillet. Once hot fry crumbled tofu with turmeric for 3-5 minutes.
- While the tofu is frying, mix water and nut butter with a whisk until creamy. Add nut butter mix to tofu. Bring to a boil, then stir. Season as wished to taste. Add Kala Namak (black salt) at the end. Serve hot and enjoy!
- Variations: Add freshly cut tomatoes, herbs, green onion or other vegetables you like to your tofu scramble. Some vegetables can be added at the end, and other vegetables should be added at the beginning of the cooking process.