Get ready to learn how to make the best tofu scrambled in the plant based world. Fluffy, eggy, nutritious and easy to make, this recipe is definitely going to conquer your palate!
Questa ricetta è disponibile anche in italiano
Are you looking for a delicious and satisfying vegan breakfast option? This versatile dish is packed with protein, flavour, and can be customized with your favourite veggies and spices. Whether you're a seasoned vegan or just starting to explore plant-based cooking, scrambled tofu is a must-try recipe that will surely become a breakfast staple. In this post, I'll guide you through everything you need to know to create the perfect scrambled tofu.
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🌟Why You'll Love this Recipe
Why Choose Scrambled Tofu?
Tofu is a fantastic plant-based alternative to eggs, offering a similar texture and versatility. It's rich in protein, low in calories, and contains essential nutrients like iron and calcium. Scrambled tofu is not only delicious but also easy to prepare, making it a go-to option for busy mornings.
I know, I know, another recipe for scrambled tofu on the web. You are right.
But at the same time I also felt almost too greedy and selfish to keep this one just for my household, hence why I decided I HAD to share it with you all.
This is the only recipe that me and my husband Guy both adore and crave whenever we fancy something like an English breakfast or a plant based egg & cress sandwich.
Here's how we had it last time, with my Seitan Sausages and Homemade Baked Beans, as well as roasted tomatoes and mushrooms.
It does require a few steps, but all considered is pretty easy and straightforward to made and by far the best result you can have at home without using premade store bought (insanely expensive) products like "JUST egg" "Crackd" or those ready made flour mixtures for vegan eggs & co.
This recipe I'm about to show you not only is healthier and packed with both nutrients and proteins, but it only calls for tofu (both silken and firm) and a bunch of spices.
Wait, did I just say two types of tofu?
I indeed did. I find that the combination of both textures of this marvellous product play a key role to help us achieve the authentic eggy texture. The silken helps get that (pardon the not-so-appealing word) "slime" typical of the egg white, while the hand crumbled firm tofu gives us that bouncy, firm texture that we are expecting to get from a scramble.
👩🏻🍳Tips and Tricks
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking.
- Experiment with different vegetables and spices to suit your taste preferences (optional).
- Leftovers can be stored in the refrigerator for a few days and reheated for quick breakfasts or lunches.
🥑Health Benefits
- High in plant-based protein.
- Low in saturated fat and cholesterol-free.
- Rich in essential nutrients like iron, calcium, and antioxidants.
🔪 How to Make Scrambled Tofu
1. Silken Tofu mix. In a blender cup add the silken tofu, the water and the bouillon powder (vegetable stock) and blend to a smooth texture.
2. Crumble the firm tofu to different sizes with the hands (according to your personal taste). If it's not the vacuum packed type, press it first.
3. Melt the vegan butter to a pan, then add the maple syrup and all the remaining spices, and stir well.
4. Add the crumbled tofu last, and cook the mixture out for a couple of minutes, just enough to heat up the ingredients.
5. Add the silken tofu mixture, a bit at a time, stirring until well incorporated.
6. Cook on medium heat until the mixture reduces. It can appear too runny at this point, but don't worry, some will be absorbed by the tofu and some will evaporate.
7. Keep cooking until you reach the tofu scramble consistency you like the most. We like it slightly caramelized, so we normally cook out all the liquid and we keep frying the tofu until it starts browning (that takes around 10 minutes).
8. Season with a pinch of salt and pepper and serve the scrambled tofu right away.
📖Recipe
Robert Baca
Very nice! I will try it this weekend! Thanks