Some restaurants and cafes think that if you crush tofu in a pan and maybe add some turmeric it is a satisfactory alternative for plant-based scrambled eggs…..it’s not!
This tasty recipe is the is based on one I learnt through a Rouxbe plant-based cooking course. I adapted their to suit a dish I was on the menu , so it is tried, tested, made in large quantities been served to many happy vegans and omnivores.
I use grams and millilitres in this recipe, as it makes it easier to scale up a recipe accurately (but I have put measuring spoon equivalents) too much tamari, nutritional yeast or turmeric can be overpowering and quite unpleasant to eat. The colour in the turmeric brightens with time, so don’t be tempted to keep adding it until it’s yellow, it makes the texture grainy.
Tofu Scramble – serves 4 to 6
- 450g firm tofu crumbled
- 30ml (2 Tbsp) tamari
- 30ml ( 2 Tbsp) Olive oil – optional
- 2 cloves of garlic – micro planned
- 50g (1/3 cup) Shallots finely diced
- 7g (2 Tbsp) Nutritional yeast
- 1g (1/4tsp) coarsely ground black pepper
- 2g (1tsp) ground turmeric
Open the packet of firm tofu and drain any liquid, crumble into a bowl
grate or chop your garlic – I tend to use a micro plane and grate it directly into the frypan
Measure your seasonings into a small container/bowl
Finely dice your shallots
Put your olive oil in a fry pan on a medium–high heat, add the finely diced shallots, sauté until they are translucent and golden, next add the garlic and cook quickly before adding the crumbled tofu,and mix with the shallot, then add nutritional yeast, tamari, turmeric and black pepper, “scramble” ingredients together until the ingredients are evenly mixed. Season to taste.
I prefer the texture when it has been batch cooked and re-heated.
Re-heating: heat a frypan and add a small amount of oil to stop your scramble from sticking, add the portions you wish to serve, stir to heat through.
If not serving immediately store in an airtight container int he fridge for upto 5 days.