Our easy tofu scramble is a vegan alternative to scrambled egg. It is a wonderfully versatile dish, make it for breakfast, as part of brunch, lunch or as a speedy supper. We love our easy tofu scramble with lots of vegetables and piled on top of sourdough toast.

Silken tofu is high in protein and made from soy milk making this recipe a great start to the day that will keep you full until lunchtime, it might take a few minutes longer to make than scrambled egg but not much longer.

Tasty additions to the easy tofu scramble

In this recipe, we use mushrooms, tomatoes, spinach, red onions, garlic and red peppers. Feel free to mix up the vegetables with whatever you have available. Vary the spices and add fresh herbs -parsley and finely sliced chives are a great addition.

To create a delicious twist, whilst cooking add 1/2 a teaspoon of sweet smoked paprika to the frying pan and a few chilli flakes.

Another great addition- to add whilst cooking are any cooked leftover potatoes, roasted and boiled work very well.

How to serve

Easy tofu scramble is great on buttered (vegan butter substitute)  sourdough toast or as part of a larger brunch.

We also mash avocado onto the toast and then add the tofu scramble or the other way round.

Equipment

Frying pan

Kitchen roll

Spatula

Chopping board

Knife

Easy Tofu Scramble

• Author: Healthy Twists
• Prep Time: 5 minutes
• Cook Time: 12
• Total Time: 17 minutes
• Yield: 2 to 4 1x
• Category: Breakfast
• Diet: Vegan

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Description

A delicious vegan alternative to scrambled eggs. Easy to make and really satisfying to eat.

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Ingredients

• 1 tablespoon cold-pressed rapeseed oil
• 1 small red onion, finely sliced
• 1 garlic clove, finely sliced
• 1 sweet pepper, diced
• 4 large mushrooms, sliced
• 2 tomatoes, roughly diced
• 340g silken tofu firm, drained
• 1 large handful of spinach, roughly chopped
• ¼ teaspoon turmeric powder
• Salt & pepper

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Instructions

1. Remove as much liquid as possible using kitchen roll from the silken tofu.
2. Pour the oil to a large frying pan and put on a medium heat, then add the onions and garlic, stir until they start to soften – about 3 minutes.
3. Now add the sweet pepper, stir and simmer for a couple of minutes.
4. Then add the mushrooms, tomatoes, stir through and cook until the mushrooms start to cook through.
5. Add the tofu and sprinkle over the turmeric powder.
6. Use the cooking spoon to press the tofu into pieces and stir amongst the vegetables.
7. Add salt and pepper to taste.
8. Serve immediately, on its own or over a slice of toast, sprinkled with chilli flakes.

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Notes

Store – in an airtight container in the fridge for up to 48 hours or freeze.

Keywords: tofu scamble, tofu, pan

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