Vegan tofu scramble with a hint of sweet paprika. Super simple to make with two varieties of tofu and no unnecessary veggies!
This might just be the eggiest vegan tofu scramble – and when I say eggy, I mean in texture AND flavour!
I’m not one to cook vegan imitation meals. I love vegetables so much and have been vegetarian for so long that I rarely crave non-vegan dishes enough to make “mimic meals”. However, one thing I’ve missed terribly since turning vegan is scrambled egg! What can I say? I’m a brunch girl!
Probably the best tofu scramble in the world?
So, I’ve tried a million vegan tofu scramble recipes but they mostly involve a lot of veggies to mask the flavour of the tofu. As a vegetarian I wouldn’t have dreamt of putting chopped peppers in my scrambled eggs, so I don’t intend on starting now. Sure that stuff is fine in a vegan restaurant when served with breakfast potatoes and all the other breakfast trimmings, but what are us vegans supposed to put on toast when we crave scrambled eggs?
I’ve even tried Just egg, and yeah, the texture is good, but the flavour is nothing like egg! It just didn’t hit the spot for me!
Why so good??
I developed this recipe because it’s the perfect topping for a slice of toast with lashings of marmite (go hard or go home!). The key to the eggy flavour is the combination of nutritional yeast and Kala Namak (or black salt).
Kala Namak is an Indian ingredient which has an incredibly strong sulphurous smell. You should only need a small amount for this recipe, but I use mine all the time for any recipe where an eggy flavour is required. You can grab it from any good international supermarket or from Amazon.
The other key ingredient is the rice flour. When it cooks, it behaves very similarly to egg whites, so when added to the mix it works perfectly! Serve with a sprinkle of salt and some chopped spring onions and hey presto!
What do I serve it with?
I love this stuff on toast with some pickled red onions – nice and simple. But if you want to go all out, why not serve alongside my Mexican style skillet potatoes.