Easy tofu scramble - version 2

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I love tofu scramble on the weekend, especially since it's really easy to do. I posted a recipe previously but I wanted to improve the taste and make it even more streamlined so it takes less time to make. I now also used silken tofu which I found mimics the texture of eggs more than if you crumble firm tofu. And it takes only 10 - 15 minutes to make!


The idea for this recipe came when I had my friend Marco over. He never had tofu scramble before so I thought why not make one together. So he did all the cooking and I supervised him. Check out the video, you see it's really super easy.


In regards to ingredients, there are 3 ingredients that give this dish the eggy taste and look. One is kala namak salt (also called black salt), which is often used in Indian cooking (I bought mine online, but you can also get it in health food shops). It has a sulphuric taste and when you smell it it's not very pleasant but cooking it gives any dish an eggy taste.


Then there is nutritional yeast. It's very often used in vegan cooking and has an umami taste, it really helps to enhance flavours and in combination with the kala namak salt it gives this dish an uncanny egg flavour.


Then there is also the turmeric. Just use a little bit for a rich yellow colour. You will find that sometimes it takes a bit of stirring after you first add it before the yellow deepens.


I hope you like our fun little video.

Check out my other videos on my youtube channel as well and subscribe here:

https://www.youtube.com/c/exceedinglyvegan



Easy tofu scramble - version 2


Tofu scramble is perfect on the weekend, especially if you are hungover. It's very nutritious, full of protein and absolutely delicious.



There really aren't a lot of ingredients and depending on your chopping skills you can make this tofu scramble in 10 minutes even!



Marco also thoroughly enjoyed his tofu scramble! Many thanks for his assistance! :-)




INGREDIENTS (2 portions):

  • 1 shallot or 1 small onion
  • 3 brown mushrooms
  • A few sun-dried tomatoes
  • 1/2 tsp garlic paste
  • 300g silken tofu
  • 1 tbsp nutritional yeast
  • 1 1/2 tbsp soy sauce
  • 1 tsp kala namak salt
  • 3/4 tsp turmeric

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METHOD:


Finely slice 1 shallot or 1 small onion, 3 brown mushrooms and a few sun-dried tomatoes.


Add them to a hot pan and sauté. No need to add extra oil as the sun-fried tomatoes are already oily. Add 1/2 tsp or garlic paste as well and cook until the onion or shallot has softened.


Then add 300g of silken tofu straight out of the pack (no need to drain it). Add 1 tbsp nutritional yeast, 1 1/2 tbsp soy sauce, 1 tsp kala namak salt and 3/4 tsp of turmeric (don't add too much turmeric as it could be a bit overpowering). Cooking until it has an egg like consistency and optionally serve with some freshly chopped parsley or chives.


Enjoy!


And if you like (vegan) eggs then also try my egg and soldiers recipe here.




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