Tofu Scramble

Name: Tofu Scramble
Yield: Serves 2
Ingredients: 1 tbsp light olive oil or Vegan Butter (Homemade, or store-bought); 225 g (8 oz) silken or medium-firm tofu, drained and patted dry with paper towels; sea salt and freshly ground black pepper, to taste; ¼ tsp ground turmeric; 1–2 pinches Himalayan black salt (kala namak), to taste (optional); a little chopped flat-leaf parsley, to garnish; 2 slices toast, spread with vegan butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is lovely! Being vegan myself, I might be prejudiced, but I think it’s a lot nicer than the real scrambled eggs I remember eating as a child.

Ingredients

1 tbsp light olive oil or Vegan Butter (Homemade, or store-bought)
225 g (8

Breakfast
Brunch
Vegan
Gluten-free

Method

Heat the oil or butter in a medium saucepan over a low-medium heat, add the tofu and sprinkle with the ground turmeric and a light seasoning of salt and pepper. Lightly mash with a fork and gently stir until it resembles scrambled eggs: this only takes a minute or two – don’t let it get too dry.

Spoon immediately onto hot buttered toast, top with a scattering of chopped parsley and Hima

Ingredients

Method

Photos