Tofu Scramble – Vegan Scrambled Egg Alternative
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s), finely diced
- 1 pack tofu in a block, natural, firm, 250 g
- 2 tomato (s), pitted and diced, alternatively bell peppers or other vegetables, optional
- 50 ml plant milk (plant drink), e.g., soy milk, or vegetable yogurt, alternatively water
- 3 teaspoons yeast flakes, optional
- 1 teaspoon, leveled turmeric powder
- 0.5 teaspoon ½ paprika powder
- 1 pinch (s) Kala Namak, optional
- salt and pepper
- baby spinach, optional
- Chives or other herbs, optional
- oil
Print Recipe
Pin Recipe Instructions
- Heat some oil in a pan and fry the diced shallot in it until translucent. Tear the tofu into small pieces over the pan with your hands and fry for 1 - 2 minutes. Add the chopped vegetables of your choice and fry briefly. Mix the soy milk with the yeast flakes, turmeric and paprika powder, add to the pan and steam until the liquid has almost completely evaporated. Season to taste with salt, pepper and, if desired, kala namak. Finally fold in the spinach.
- Serve directly with herbs, bread, avocado or boiled potatoes as desired.
- Tips:
- If you use yogurt instead of plant-based milk, the scrambled tofu will be even creamier.
- If you want it to not only look like an egg, but also taste good, you can add a pinch of black salt (Kala Namak). It smells and tastes sulphurous and is very reminiscent of boiled eggs.
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