Scrambled tofu is a great vegan protein option that can be consumed instead of scrambled eggs. It tastes great and has similar texture to scrambled eggs or fresh ricotta cheese. But it’s not just something for vegans or vegetarians, anyone trying to increase plant-based foods in their diet can make this recipe. This recipe is great for breakfast, lunch, or dinner teamed up with vegetables or salad.
- 500g medium firm tofu (can do silken or firm)
- 1 tablespoon olive oil
- 1 medium Spanish onion, finely chopped
- 4 garlic cloves, crushed
- 2 tablespoons nutritional yeast (also known as savoury yeast, can be found in health food section of the supermarket or health food shops)
- ¼ teaspoon chilli flakes
- 1¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 1 tablespoon Worcestershire sauce
- ¼ cup tomato paste
- ½ teaspoon dried oregano (can use 1 tablespoon fresh oregano instead)
- Heat large frypan on medium heat and add half tablespoon oil. Add the finely chopped onions, half teaspoon oil and the black pepper. stir to combine and sauté stirring occasionally for 4-5 minutes until just colouring.
- Meanwhile in a large bowl, crumble the tofu using your hands and then add the garlic, nutritional yeast, chilli, remaining salt, cumin, nutmeg and Worcestershire sauce then combine well.
- On the onions add the remaining half tablespoon oil and pour in the tofu mixture stirring to combine well with the onions. Cook stirring occasionally for about 8 minutes which by the the tofu will start drying a bit and sticking slightly to the pan. Add the tomato paste and oregano and combine well. Cook for a further 2-3 minutes and then remove from the heat.
- Serve with vegetables or a salad (pictured with sautéed vegetables)
- Extra can be made and stored in the fridge for 3-4 days.