I love, love, love tofu! It’s so versatile. I use it to make icing on my Chocolate Cake, as a crab substitute in Sebastian’s Salad, as an egg replacement in my Veganised Menorcan Quiche and for added texture and protein in my Sesame Cabbage Stir-Fry. So I guess it was only a matter of time before I’d make tofu scramble!

I miss eggs, I probably always will. I think it’s the only non-vegan food I ever crave. To be fair, I used to eat a lot of eggs. I mean loads. Too many. It wasn’t uncommon for me to have poached eggs for breakfast, scrambled for lunch and boiled for dinner. I know, crazy right?!

Now, I’m not going to lie to you guys, this does not taste like scrambled eggs. While it’s really tasty with the grilled cherry vine tomatoes, spinach and sourdough toast, I probably wouldn’t tuck into a bowl of it plain but it does make a pretty tasty cruelty-free alternative, so at least you can enjoy it with a clear conscience!

This recipe is really simple, a good source of protein, makes a hearty breakfast, brunch or main and is really quick to make. So why not give it a go?

I’d love to know what you think.

Enjoy!

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Tofu Scramble

Servings 4 servings

Calories 167kcal

Ingredients

For the Scramble
block of tofu (circa 396g) pressed and drained *
1 tbsp garlic infused olive oil goo
1/2 tsp ground turmeric
1 tbsp fresh chives finely chopped
freshly ground black pepper
salt to taste (optional)
To serve
cherry vine tomatoes on the vine
handful of fresh spinach
A slice of any low-FODMAP bread of your choosing **

Instructions

Put the goo in a large non-stick frying pan. Add the turmeric and make a 'paste'
Add the pressed, drained, tofu and mix well to ensure that its evenly covered
Add the chives and black pepper.
Mix well to combine and cook for circa 10 minutes, stirring occasionally
Add salt, if desired
While the tofu scramble is cooking wash your spinach and cherry vine tomatoes.
Pop the tomatoes under the grill for a few minutes
The spinach can either be eaten raw or cooked. I like to add it to the frying pan, either with the tofu 'egg' or after. The spinach doesn't need long, just a couple of minutes until it starts to wilt.
Toast your bread
Serve all together
Enjoy!

Notes

*I use cauldron original tofu

** I've used spelt sourdough

Please note: The nutrition information doesn't include the bread, as I don't know what type you'll be using! The macros are for the tofu 'scramble' spinach and cherry vine tomatoes only