Vegan Tofu Scramble
InternationalBreakfastquickone potbudget friendly
TOFU+15g protein
Recipe by Nikoleta · @surovadcerka
Most tofu scrambles aim for the texture of a well-cooked scrambled egg. This one aims for a slightly undercooked one, which is a harder target and a much better breakfast. Silken tofu is the reason it's possible — cut into large cubes and folded gently, it stays soft and custardy instead of drying into crumbs. Firm tofu crumbled small works too if you prefer yours properly set.
A chickpea flour slurry whisked with water goes in to bind everything, which is what keeps it from sitting in a puddle on the plate.
The kala namak goes in at the very end, off the heat. Its sulphur note is what reads as "egg", and it cooks off if you add it early. Fifteen grams of protein, thirty minutes, one pan.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
scramble
- 300 g silken tofu or firm white tofu
- 1 tbsp vegetable oil
- 1 onion
- 40 g chickpea flour
- 50 ml water
- 2 tbsp nutritional yeast
- 2 tsp soy sauce
- 1 tsp salt
- 1/2 tsp turmeric
- 1 pinch black pepper
- 1 pinch kala namak (black salt)
Contains: gluten, soy
How to make it
Nutrition
265Calories
15 gProtein
22 gCarbs
13 gFat
4 gFiber
per serving
