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.
- 280 g firm or extra firm tofu drained
- 130 g silken tofu
- 4 tbsp soy milk
- 1 tbsp nutritional yeast
- 1.5 tsp white rice flour
- 1/4 tsp turmeric powder
- 1/4 tsp paprika sweet, not smoked
- 1/2 tsp dijon mustard or 1/4 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp black salt kala namak
- 1/4 tsp onion powder
- 1 tbsp vegan butter
- In a medium bowl, crumble the firm tofu into your desired sized “scramble”. Set aside.
- In the bowl/cup of a high speed blender, combine all the remaining ingredients except for the vegan butter. Blend until smooth and runny. At this stage, give it a good sniff (not as weird as it sounds). It should smell eggy but not cheesy. If it smells too cheesy (the fault of the nutritional yeasadd an extra 1/8 tsp black salt and blend. It should, however, be perfect as is!
- Heat a medium frying pan over medium heat and add the vegan butter. Once melted and bubbling, add the scrambled firm tofu. Stirring constantly, cook for around 3-4 minutes or until the tofu is starting to lightly brown.
- Add the blended silken tofu mix to the pan and stir to combine until the while scramble is nice and golden from the turmeric. Reduce the heat to low and simmer for an extra 30 seconds. If you like your scramble to have that “lightly cooked” texture to it, remove from the heat and serve while still nice and runny. If you like your scramble firm, cook for an extra 30 seconds or until most of the moisture has evaporated.