Vegan Scrambled Eggs
A good brunch is a long term favourite of ours (even without the prosecco) and is often the most casual of dining experiences with an opportunity to catch up with friends and family over a yummy meal. As well as being a really good selling point of getting out of bed in those colder months! And with that brunch often comes eggs….
For both the oldies and the newbies to plant-based living, the thought of giving up our speedy go-to weekend brunch, quick brinner (breakfast for dinner) that is fluffy scrambled eggs feels like a bit of a deal breaker. But with a simple swap for tofu and some uber-clever spices and textural tricks your taste-buds will soon be converted.
Whether you’re treating a loved one to breakfast in bed, inviting the crew over for a debrief on last night’s antics or are in need of a quick healthy dinner, this scrambled tofu is the perfect high-protein start or end to your day.
Cook time: 10 minutes
250g firm tofu
1 Dsp Vitalite dairy free spread
1 tsp onion powder
1 tsp garlic powder
1 tsp ground turmeric
1 tsp Indian black salt
1 tsp tamari/ soy sauce
1 tsp nutritional yeast
Pinch of black pepper
Sprinkle of parsley to serve
Add the Vitalite spread, garlic powder, onion powder, turmeric and tamari/ soy sauce to a pan and heat for approx 2 minutes. A paste should form.
Squeeze the water from the tofu and chop into inch cubes.
Add to the pan along with the nutritional yeast and continue to toss with the spices for 5 minutes. The tofu chunks will gradually break down to resemble scrambled eggs. If you cut your tofu larger break down with a wooden spatula or fork.
3. Add the Indian black salt right at the end (too much cooking reduces its flavour) and serve with a sprinkle of parsley.
Much like its inspiration (scrambled eggs) this dish is incredibly versatile…
Serve it up on grilled rye bread, avo slices and a squeeze of lemon.
Wrap it up into scrambled tofu burrito with asian glazed mushrooms and peppers.
Keep it traditional and serve as part of a mighty full english of shroom dogs, mushrooms and baked tomatoes.