Time: 15 mins
Price: €4.26 – €2.13 per portion
Okay, so any time you look up “Vegan breakfast ideas” you’re going to find that tofu scramble comes up pretty frequently. It is great, but there are some awful recipes out there for it, too. The first few times I tried it, it turned out gross. So I set about trying to master the best way to cook and season the meal to get the best results. Tofu scramble also looks pretty impressive to omnivores, as it looks so much like scrambled egg! The seasoning is a delicate balance though. It’s not often that I would recommend buying a pricey spice, but if you can get your hands on black salt – do! It makes all the difference when making “eggy” recipes!
You will need:
- 1 block of tofu – the cauldron one is perfect
- 1/2 tsp turmeric
- 2 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp black salt (kala namak) – ground in a mortar and pestle
- 1 red onion, sliced
- 6 chestnut mushrooms, sliced
- 2 handfuls spinach
How to make it:
Cook down the onion in a little bit of water until translucent. Prep the rest of the ingredients while the onion cooks. Make sure to drain your tofu well. Keep the black salt separate to all the other ingredients as it loses it’s intensity the longer it cooks.
Pop your tofu block in the pan and mash with a potato masher. Top with the nutritional yeast, garlic powder, pepper and turmeric. Return to a medium heat, mixing well and allowing to cook for 3-5 mins until the tofu begins to shrink down and take on the yellow of the turmeric.
Add in the veg and mix well – allow to cook for about 7 mins until the mushrooms are cooked and the spinach wilted. At this stage, all of the liquid should have evaporated. Cook further if there is still a good bit of liquid in your pan.
The final step for the scramble is to add in the black salt and incorporate it thoroughly before serving on your favourite toast.
This would go really well with a fry up – in that case it could serve 4 , but on toast I recommend this recipe for 2 sharing only. Unlike traditional scrambled EGG, the tofu scramble actually keeps a couple of days in the fridge (I’d recommend in a well sealed tupperware). Just reheat well before serving.