Tofu scramble has become one of my biggest food loves of my life. I love going to different cafes and trying out their big vegan breakfast, comparing and contrasting the different delicious they put on the plate. The tofu scramble on toast always being my highlight. For ages I’ve been trying to replicate some of my favourite ones at home and to be honest I thought I had given up. It tasted pretty awful compared to what I had out.
However, I’ve been blessed and cursed in this life with a very stubborn mind who does not simply just give up. With the travel restrictions imposed on us this year the pressure rose on finding something that could fill my tofu scramble void when I no longer could visit my favourite cafes.
I decided to turn to Google and Google what makes a good tofu scramble and came across “Kala Namak” salt. An Indian black salt. This black salt turned out to be the golden nugget I’d been desperately searching for. The missing piece to this dilemma of creating a tofu scramble I actually enjoyed eating. Don’t let the fart smell that hits when you first open the container put you off. It reminds me of a the smell of a boiled egg haha.
The next thing that helped shape this tofu scramble to what it is in this recipe is adding vegan cheese. I really like it and the favourite brand is Sheese, from my good old previous home, Scotland. They really are onto something there. If you are looking for which specific one of their cheese’s I use it’s the Cheddar flavour.
Alrighty, enough blabbering. Here comes the recipe. My life’s work (not to over exagerate or anything), my tofu scramble (for serving suggestions scroll down):
160g firm tofu (if you are in Australia the best one texture wise is Soyco Hi-Protein tofu at Coles or Macro Firm Tofu at Woolies)
15g vegan cheese (Sheese Mature cheddar is the favourit)
Turmeric to taste (this is what gives the scamble its lovely yellow colour. Don’t overdo it though. It’s not a pleasant taste when you get too much of it)
Ground Cummin to taste (you want a hint of cumin, not too much, If you are making the Mexican version as suggested below however, add a bit more)
Kala Namak (Black Salt) to taste
Pepper to taste
If you are sauteing any veggies for this meal (such as brocolini, mushrooms, onion etc) I would suggest chopping and throwing them in the pan first. That is what will take the longest.
Next in a small bowl starting crumbing up the tofu into smaller pieces. I personally prefer it when the chunks aren’t too small. Then add the spices, salt and pepper. Mix it and add a splash of water. Mix it again to make sure the tofu is evenly coated.
Because I love saving on washing up, I use a big pan so I can sautee veggies and cook the tofu in the same pan but still keep it all separate.
When the tofu has turned a more bright yellow and getting warm, its time to add the cheese. At this point you might want to add more water to keep it creamy and not dry out. Once the cheese has melted and stirred through it is time to remove it from the pan. The veggies should probably be done by now too. Now is the time to toast your bread and wilt the spinach whilst it’s toasting.
Version 1: The standard every day version for me is wilted spinach (love a squeeze of lemon on my spinach), broccolini, roasted cherry tomatoes and mushrooms on the side.
Version 2: Mexican wraps! I make it into wraps with tomato salsa, cucumber and increase the cumin flavour in the scramble. A bit of coconut yoghurt is nice in it too for added creaminess.
Version 3: The weekend indulgence version, big vegan brekky. Version one but add hash browns into the mix. Who doesn’t love hash browns?!
I hope you like it! Let me know what you think if you make it or if you want to share your won tofu scramble recipe I’m all ears! xx