Easy Tofu Scramble
A soft, golden vegan tofu scramble seasoned with nutritional yeast, turmeric and kala namak. Ready in 15 minutes.
Ingredients
- 450 g firm tofu drained and patted dry
- 1 tbsp olive oil or vegan butter
- 1/2 brown onion finely diced
- 1 clove garlic finely chopped
- 2 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp kala namak (black salt) or regular salt
- 2 tbsp unsweetened plant milk
- black pepper to taste
- chives chopped, to serve
- 2 slices sourdough toasted, to serve
Instructions
- Heat the oil or vegan butter in a non-stick frying pan over medium heat. Cook the onion for 3 to 4 minutes until soft, then add the garlic and cook for 30 seconds.
- Crumble the tofu into the pan with your hands, leaving some larger pieces for texture.
- Sprinkle over the nutritional yeast, turmeric and garlic powder and stir gently to coat. Cook for 4 to 5 minutes, folding occasionally, until heated through.
- Take off the heat, then stir through the plant milk and kala namak. Season with pepper.
- Serve on toasted sourdough topped with chives.
Notes
Add kala namak at the end, off the heat, for the strongest eggy flavour. Leftovers keep for 3 days in the fridge; reheat with a splash of plant milk.