Tofu Scramble is perfect for those Sunday morning breakfasts where you traditionally would sit down to bacon and eggs. Filled with flavour, and filling, a good tofu scramble will leave you satisfied well until lunchtime.
This Tofu Scramble recipe is adapted from Angela Stafford’s truly beautiful version in her recipe book Wild Vegan.
Super quick to make – you can even have it for dinner! Serve with toast or fried tomatoes. I also added it with lettuce and avocado to a wrap for a leftover lunch the next day.
- 350g Silken Tofu
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground paprika
- 1/4 teaspoon cumin
- A pinch of mixed herbs
- 2 teaspoons tamari sauce (or a little less soy sauce, or light soy sauce)
- 1 small onion
- 1/2 capsicum, diced
- 1/2 cup sliced mushrooms
- 2 cups sliced baby spinach
- 1 grated carrot
- 1 tablespoon olive oil (or vegetable stock if your after lower fat)
- pinch of sea salt
- ground black pepper for seasoning
- 3/4 cup chopped coriander
In a big bowl, mash up the tofu with a fork and mix in the turmeric, paprika and tamari sauce until its evenly combined. Be sure to not overmash your tofu – you want some smaller and larger pieces of scramble rather than grainy tofu that can turn to mush.
In a frying pan, fry up your onion, capsicum, baby spinach and mushroom in the olive oil or vegetable stock, until tender.
Add your tofu mixture to the pan and stir well. Let the tofu heat through for about 5 to 7 minutes.
You’ll want your tofu scramble to be moist, not dry. If it is a little on the dry side, try adding a small amount of vegetable stock before serving – but not too much, nobody likes soggy toast!
Take your scramble off the heat and stir through the grated carrot and most of the coriander (leave some for garnishing). Serve away.
Happy Sunday breakfasts!