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The BEST Scrambled Tofu Questa ricetta è disponibile anche in italiano

Get ready to learn how to make the best tofu scramble in the plant based world. Fluffy, eggy, nutritious and easy to make, this recipe is definitely going to conquer your palate!

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 egg & mayo toast (coming soon).

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.

The BEST Scrambled Tofu Recipe

Ingredients:
200 g Firm Tofu (pressed)
200 g Silken Tofu
1/2 cup Water
1 tbsp Vegan Butter (or Margarine)
1 tbsp Maple Syrup
1/2 tbsp Turmeric
1 tsp Vegetable Stock Powder
1/2 tsp Black Salt (Kala Namak)
1/2 tsp Paprika
1/2 Garlic Powder
Salt
Pepper

Method:
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.