Juicy Tofu Scramble
This tofu scramble recipe is a delicious, plant-based alternative that mimics the texture of scrambled eggs. It is a hearty and wholesome vegan breakfast that is packed with flavor and is ready in just 15 minutes.
Servings 4 servings
Calories 156kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- TofuBud (pressing tofu in 15 minutes)
- Simple tofu press
Ingredients
- 11 oz Firm tofu
- 1 Tbsp Olive oil
- 1 Onion (medium sized)
- 2 cloves Garlic
- ½ cup Vegan yogurt
- 3 Tbsp Chickpea flour
- 3 Tbsp Water
- ½ tsp Black salt
- 1 tsp Turmeric
- 2 tsp Nutritional yeast
- Salt and Pepper to taste
Instructions
Prepare the ingredients
- Press tofu to release excess moisture. Tear apart tofu with your hands to medium size chunks.
- Peel and chop onion and garlic.
- In a bowl mix vegan yogurt, chickpea flour, water and half of the black salt. Whisk until it's smooth. Texture should be similar to a pancake batter.
Making the tofu scramble
- Take a non-stick saucepan and add olive oil. On medium heat saute onions for 2-3 minutes.
- Add garlic and cook for another 1 minute.
- Add tofu. Season with half of the black salt and black pepper. Cook for 3-5 minutes. Tofu chunks should get some color but don't over cook them.
- Add turmeric and nutritional yeast. Stir well until all tofu chunks are covered.
- Add wet mixture. Stir well, then let it sit for a minute before stirring again. Cook until it's still creamy but not runny (about 2-3 minutes).
Video
[adthrive-in-post-video-player video-id="L8cOnExH" upload-date="2023-09-05T09:30:23.000Z" name="Tofu Scramble.mov" description="If you are looking for a juicy tofu scramble that mimics the texture of eggs, look no further. While most recipes just season tofu for scrambling, we take it up a notch by adding a liquid element. It is a hearty and wholesome breakfast for the whole family. " player-type="default" override-embed="default"]