Tofu Scramble

I originally posted a recipe for tofu scramble back in 2017 when I first started cooking with tofu, but after my Mum pointed out it's nothing like the one we make now, I thought I'd update it with a simplier, tastier version!

I was never a hardcore fan of scrambled eggs even when I was veggie, but this has become a staple weekend brunch over the years. I prefer to use firm tofu, but if you're a fan of a slightly wetter texture you can use half silken and half firm to make it more 'realistic'! Adding black salt, aka kala namak, is meant to give it an 'eggy' taste, although I have never tried this as I'm personally more than happy for it to not be too realistic - though if you've tried adding that let me know how it goes!

This made one generous portion, and took around 10 minutes to make, so it's a nice easy quick recipe for a slightly more fancy lunch!


Ingredients

• Half a block of firm tofu (or 1/4 + a generous handful of chopped mushrooms if that's more your thing)
• 1 TBSP nutritional yeast (at least 😄)
• 1/2 TSP tumeric
• Sprinkle of salt
• Sprinkle of pepper
• Chives to garnish (optional)
• 1 TSP vegetable oil, for frying

Method

1. Heat the oil in a frying pan on a medium heat. Crumble in the tofu and fry until the edges start to brown a little.

2. Add the spices alone with a small glug of water to help the spices combine.

3. Fry until the spices have been absorbed by the tofu and the edges of the tofu are a nice golden brown

4. Serve on toast with your favourite green leaves and sauce of your choice! 

(though I also found out, due to running out of bread during lockdown, that it also goes great served on a potato waffle... but you didn't hear that from me!)