Tofu Scramble is one of my favorite vegan breakfast/snack options. It’s easy and quick to make, nutritious, and delicious. It’s also the best alternative for an egg scramble. Tofu usually doesn’t have any strong taste of its own. It is versatile, and we can add different spices and herbs to make it flavourful. I came across the fantastic blog by rainbowplantlife. I loved the recipe and experimented by tweaking the recipe according to the availability of ingredients in India.
Ingredients
- 400 g block of firm tofu
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red chilli powder
- 1/2 tsp chilli flakes (crushed chipotle chilies)
- 1/2 tsp kala namak (AKA Indian black salt)
- Pinch of black pepper
- 1 tbsp tahini (sesame butter)
- 2 tbsp nutritional yeast
- 1/2 cup (120 mL) plant milk of choice
- 1 tbsp olive oil or cooking oil of choice
- Sea salt to taste
Instructions
- The right consistency of tofu is very important. To drain the tofu, press it with a clean cloth and place a weight on top, such as a chopping board. Add more weight if needed, like a pan or some books, and let the water drain completely.
- In a bowl, combine turmeric, garlic powder, onion powder, red chili powder, chilli flakes, kala namak, tahini, and nutritional yeast in a bowl. Pour in the milk gradually and mix it well.
- Crumble the pressed tofu with your hands into medium-sized chunks.
- Heat a large nonstick frying pan over medium-high heat with the oil. Add the tofu and fry for 5 to 7 mins until lightly browned
- Stir occasionally but not too often.
- Add the sauce and fold to combine, coating each piece evenly. Continue frying the tofu until you reach your desired texture and consistency.
- While serving the scramble, sprinkle some kala namak and sea salt to taste.
– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)
