This is a very simple, yummy and filling recipe for a delicious brunch with scrambled tofu instead of scrambled eggs.
Ingredients:
- Firm tofu (about 250 g)
- 1/4 cup nutritional yeast flakes
- 2 tbs Shoyu or Tamari sauce
- 2 tsp turmeric powder
- 2 tsp salt
- Cayenne pepper (to your taste)
- Fresly ground black pepper
- Olive oil
- Optional: 1 tsp dried basil and/ or asafetida (or garlic powder)
- Optional: kala namak or black salt (a pinch or half teaspoon as it’s very strong)
- Optional: cherry tomatoes, mushrooms and/ or pesto
Preparation:
- Press the excess water out of the tofu (by pressing the tofu above the sink with both hands or by putting it between 2 plates and adding weight – like a heavy cookbook – on the top plate).
- Crumble the tofu using a fork or other kitchen utensil.
- Add all the salt, pepper & spices, the soya sauce as well as the nutritional yeast. Mix everything until the all the spices and seasoning are well blended together.
- Leave the mixture for about 20 minutes to allow the tofu to soak up the flavours.
- Heat up the oil in a skillet and fry up the crumbled tofu until it turns a bit brown (or however you like it).
Serve on toasted (sourdough) bread with your choice of pesto or veganaise (ideas: kale, parsley) and with stir-fried mushrooms and/ or cherry tomatoes.
It’s great to use as an ingredient to make fried rice as well (instead of eggs).
Tip: the nutritional yeast gives the scrambled tofu a nice nutty flavour. You can vary the amount of spices and soya sauce according to your own preference, just experiment until you are happy with the taste.
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