Tofu scramble (vegan scrambled eggs)
Learn how to make scrambled tofu in only a few minutes. You can easily double the recipe and keep the leftovers in the fridge to eat throughout the week. It's delicious in a breakfast burrito!
Ingredients
- 1 tablespoon olive oil or water*see notes
- 1 garlic clove and 1 schallot minced (optional)
- on organic firm tofu block crumbled with your fingers (about 400g)
- 1/2 teaspoon organic turmeric
- 1/4 cup water
- 1/2 teaspoon veggie broth powder
- 1/4 teaspoon Kala Namak salt optional, see notes
- For runnier eggs
- 1/2 tablespoon chickpea flour
- 1/2 tablespoon nutritional yeast
Instructions
- If using, fry the garlic and schallot in olive oil for two minutes.
- Add the tofu and turmeric and mix well until everything is a nice yellow colour.
- Add the water, broth powder and Kala Namak salt and cook for a few minutes, until most of the water is absorbed. Add the chickpea flour and a little bit of water if necessary. Once your the desired texture, sprinkle nutritional yeast, mix well and serve.
Notes
Scrambled tofu is a very versatile recipe, for which measurements aren't too important. You can simply prepare it with tofu, turmeric (for colour), salt and pepper.
For a more interesting taste and texture though, I encourage you to add onion and garlic fried in oil instead of water (since real eggs are pretty fatty) and to add water and powdered bouillon, which the tofu will soak in.
For "runnier" eggs, sprinkle some chickpea flour with a little bit of water and cook until you're happy with the texture. Add more or less flour to taste.
Kala Namak salt (aka black Himalayan salt) is reminiscent of eggs thanks to its sulfur content. You will most likely find it in natural food stores, Asian supermarkets or online.
*Le tofu brouillé est encore meilleur après une nuit au frigo
For a more interesting taste and texture though, I encourage you to add onion and garlic fried in oil instead of water (since real eggs are pretty fatty) and to add water and powdered bouillon, which the tofu will soak in.
For "runnier" eggs, sprinkle some chickpea flour with a little bit of water and cook until you're happy with the texture. Add more or less flour to taste.
Kala Namak salt (aka black Himalayan salt) is reminiscent of eggs thanks to its sulfur content. You will most likely find it in natural food stores, Asian supermarkets or online.
*Le tofu brouillé est encore meilleur après une nuit au frigo
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