Making a tasty batch seriously good tofu scramble is quick and easy, this egg-free plant-based scramble alternative is great to have in your fridge. This tasty recipe is the is based on one I learnt through a Rouxbe plant-based cooking course. I adapted the original to suit dishes on my breakfast menus. It’s tried, tested, and been made in large quantities by a variety of chefs then served to many happy vegans and omnivores.
There are so many ways you can use tofu scramble, roll in burrito, a Sorrel Crêpe or add to some Aquafaba Mayo for an egg(less) salad sandwich filling. One of may favourite ways is on top of a homemade crumpets as part of a weekend brunch. If you’re a fan of an egg(less) brunch dishes a smoked tofu Florentine is to make ahead for brunch.
Seriuosly Good Tofu Scramble
serves 4 to 6
- 450g firm tofu crumbled
- 30ml /2 tbsp tamari
- 30ml /2 tbsp olive oil – optional
- 50g /1/3 cup shallots finely diced
- 7g /2 tbsp nutritional yeast
- 1g / 1/4 tsp finely ground white pepper
- 2g/ 1tsp ground turmeric
- 2 cloves of garlic – chop or micro planned
Open the packet of firm tofu and drain the liquid
Grate or chop your garlic
Measure your seasonings into a small container/bowl
Finely dice your shallots
Put your olive oil in a frypan on a medium–high heat, add the finely diced shallots and sauté until they are translucent and golden.
Add the garlic and cook quickly then crumble the tofu directly into the frypan and add the nutritional yeast, tamari, turmeric and ground white pepper, “scramble” ingredients together until the ingredients are evenly mixed. Season to taste.
Re-heating: heat a frypan and add a small amount of oil to stop your scramble from sticking, add the number of portions you wish to serve, stir to heat through.
If not serving immediately store in the fridge in an airtight container for upto 5 days.