We’re into week 4 of our vegan B&B and have served up a number of fully cooked breakfasts – not to mention a healthy dose of pancakes. Overwhelmingly, the scrambled tofu has been the winner so far. Loads of folk have asked for the recipe, which was totally unexpected.
It’s a funny thing, this tofu stuff. It’s hard to do it well, doesn’t look that appetising and, well, doesn’t taste of much on it’s own. A common frustration is that tofu is too wet, so we weren’t sure how scrambled tofu would go down – we’ve not had the greatest of experiences either.
However… brace yourself; things have changed…
Our scrambled tofu
We tested a number of scrambled tofu recipes and have tried lots over the last six months. We like a good fully cooked vegan breakfast ourselves, of course! A couple of recipes worth mentioning are from the Buddhist Chef and the Vegan Society. This one from the Greatist is good too. They are all tasty.
As we serve vegan haggis with the breakfast, it was important for us to avoid making the scrambled tofu spicy or peppery or too full of flavour – the haggis has quite a kick to it already! So we tried different things; adding and removing ingredients to the recipes above and tinkering around with the quantities.
In the end, we arrived at a scrambled tofu recipe that tastes great on it’s own, and even better served with vegan haggis. It’s simple to make, easy to buy the ingredients and goes down a treat! Even better – it has been tested on lots of non-vegans, who seem to love it more than the vegans!
Quick tip: make it fresh and make sure you dry the tofu
Ingredients (makes two portions)
- 140g of tofu (we use Tofoo)
- 1 x tablespoon of light soy sauce
- 1 x tablespoon of dark muscovado sugar
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of dried parsley
- 1 x small shallot diced
- 1 x small tomato diced
- 2 tablespoon of nutritional yeast
How to make it (takes about 20 minutes)
- Get your tofu and drain it by squeezing it. Let it sit for a bit, as it will dry just sitting.
- Mix the turmeric, sugar, parsley and soy sauce together in a ramekin or small bowl. This is the flavouring. If the tofu is dry, you can add a little water to the mix.
- Sauté the shallot in some vegetable oil for 3 minutes
- Add the tomato and cook for another few minutes. It should create a reddy / brown mix.
- Crumble in the tofu making sure you don’t break it up too much and cook for a couple of minutes
- Add the flavouring and mix in well. Keep mixing by turning the tofu over. Keep it on a low – medium heat until the flavouring and liquid is absorbed by the tofu. Should take 5 minutes.
- Let the tofu sit in the pan on a low heat for another few minutes to cook it further
- A couple of minutes before serving, mix in the nutritional yeast
The end result
The tofu should be fairly firm and dry. If the tofu is still quite watery, cook it for longer (or start again and dry it out more!).
Quick tip: to make it gluten free, make sure the tofu is gluten free and use gluten-free soy sauce
Since writing this post, we’ve tried lots of different scrambled tofu in cafes and restaurants. Some of dishes have tasted very similar to scrambled egg (or at least what we can remember it tasting like!). For the avoidance of doubt, this scrambled tofu recipe is in no way supposed to taste like scrambled egg. That’s by design. Egg stinks. Fact.