Tofu Scramble

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5 from 86 votes

My super silky, soft-cooked tofu scramble with a gentle folded egg style texture and deliciously versatile flavour.

Cook Time10

Total Time10

Course: Breakfast

Cuisine: All

Servings:

Calories: 95kcal

Author: Richard Makin

Ingredients

280 g extra firm tofu drained
1 tablespoon vegan butter
130 g silken tofu
4 tablespoon soy milk unflavoured and unsweetened
50 ml water
1 tablespoon nutritional yeast
1.5 teaspoon rice flour aka rice starch
⅛ teaspoon turmeric powder
¼ teaspoon paprika sweet, not smoked
½ teaspoon dijon mustard or ¼ teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black salt kala namak
Pinch freshly ground black pepper
¼ teaspoon onion powder
Small bunch of chives finely chopped

Metric - US Customary

Instructions

Using a mandolin, shave the tofu into roughly ¼cm strips. Set aside. Place a medium frying pan over medium heat and add the vegan butter.
280 g extra firm tofu, 1 tablespoon vegan butter
Put the remaining ingredients except for the chives into a blender and blend until very smooth. Set aside.
130 g silken tofu, 4 tablespoon soy milk, 50 ml water, 1 tablespoon nutritional yeast, 1.5 teaspoon rice flour, ⅛ teaspoon turmeric powder, ¼ teaspoon paprika, ½ teaspoon dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon black salt, Pinch freshly ground black pepper, ¼ teaspoon onion powder
Once the vegan butter is melted, add the shaved extra firm tofu and fry for 2 minutes, carefully stirring with a silicone spatula. Try not to break the tofu up too much, to maintain the folded texture of the tofu.
Reduce the heat to low and add the blended ingredients. Stirring constantly and gently, cook the scramble for a further 3-5 minutes or until the firm tofu is coated and glossy. If the sauce seems too thick, add an extra 20ml of water and stir through.
Remove the tofu scramble from the heat and sprinkle with the chives and some more freshly ground pepper before serving.
Small bunch of chives
Serve on toast with grilled tomatoes or your favourite other breakfast items.

Notes

1. If you don't have a mandolin to shave the extra firm tofu, use your sharpest knife to slice the tofu as thinly as you possibly can. The idea is that the tofu, once cooked, is soft and folded rather than crumbly. It's also a great idea to cook the extra firm tofu in vegan butter as it adds more flavour and colour.

2. Try not to break up the tofu as it fries in the pan. Use a soft spatula to fold it over as it cooks gently.

3. The aim is to coat the cooked tofu in a glossy, eggy sauce. The rice starch (aka rice flour) helps the mixture to thicken and coat the tofu. If you can't get hold of rice starch, corn starch will work too, but the mixture may be liable to thicken too much, so keep an eye on it and add more water as necessary.

Nutrition