🪴 eats plants

Tofu scramble

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Ingredients

Method

  • Heat the olive oil or vegan butter in a pan over medium heat, to get it melted and ready to coat the tofu.
  • Squeeze the tofu a little to remove some water. Thinly slice the tofu, the pieces can be so thin they'll kind of crumble as well, this gets things close to a scrambled egg texture, which can be kinda nice.
  • Chuck it in the pan with the heated olive oil, add some salt and pepper, and toss to coat. Stir occasionally to get the tofu evenly golden while you make the saucy sauce.
  • While the tofu dries out and browns a bit, mix up the sauce. Sift together all the dry spices. Then gradually add the plant milk, a little at a time to keep the whole thing from separating too much, and mix it all up. Add in the optional acids (highly recommended, especially the lemon juice, although to be honest I’m usually too lazy to add it!)
  • Set the saucy sauce aside, and focus on the tofu. You want to get it pretty dried out and nicely golden. This can take a little bit! If you need to kill some time, clean up any mess you’ve made so far while you wait.
  • Once the tofu looks nice and dry, Add the blended part into the pan. Stir and cook for about 5 minutes. It’ll soak up a lot of the liquid - if you want, you can add more plant milk to keep things moist. Cook longer for a drier texture, or take it off the heat earlier for a runnier texture.
  • Serve and enjoy!

Notes

  • Goes great with nice toasty buttered sourdough and a green smoothie
  • Slice up the tofu with a mandoline for an extra eggy texture
  • Hit this with a ton of lemon juice to get some brightness

Made from

Data

Raw JSON data ↗
Nutrition Data
{
  "per": "1 serving",
  "calories": "387.56 kcal",
  "carbohydrates": "9.48 g",
  "fat": "23.03 g",
  "fibre": "12.13 g",
  "protein": "31.21 g",
  "sugar": "1.41 g",
  "water": "129.5 g"
}