I used to eat eggs every morning without fail. Giving up eggs was without a doubt, the hardest part for me. The tofu scramble got me through, but, it is important not to go into it thinking it will taste like scrambled eggs. It won’t and any vegan that says it will is either kidding themselves or flat out lying to you. In which case give them a quick bodyslam and move on.
It tastes like scrambled tofu, but the beauty of tofu is, it is a neutral food and acts like a sponge. Therefore, you can make it taste like anything you want to. You can add any spices or veg you want, so go mad and try everything. An egg will always taste like an egg. Tofu can be tailored to your requirements. Tofu is the easiest way to get good quality protein into your body. It is virtually fat free, has really low calories and like all things vegan, has zero cholesterol. I will be doing a detailed post on the soy myth but trust me, if you eat tofu you won’t end up getting moobs. If you don’t like tofu then suck it up princess, try this and then come back to me.
So with that in mind, this recipe is for a base scramble. This is your starting point. If you decide to eat it just like this, then it will taste really nice, but I encourage you to try your own varieties as it is crying out for extras. Add broccoli, potatoes, cabbage, chilli, paprika, oregano, spinach, rosemary, apples, mushrooms, marmite, spring onions, anything! Be adventurous. I NEVER have a scramble without a ridiculous amount of hot sauce splashed on top…
Use it as part of a big breakfast, add loads of veg and have it as a standalone meal, make a breakfast burrito out of it, make a mexiscramble, stick it in an empanada or a sandwich, fuck it, put it in an ice cream cone for all I care, it will be great!
My recipe is from trial and error of years of scrambles. I have taken influence from Oh She Glows (with whom I got the idea to make a herb sauce), Vegan Zombie, Thug Kitchen, Simple Veganista and MANY cafes from around the globe. I feel I have come up with what I feel to be a perfect base.
- Calories = 242
- Protein = 21g
- Fat = 15.5g
- Saturated Fat = 2.3g
- Carbohydrate = 8.2g
- Cholesterol = 0g
- 500g block of tofu, cut in half legthways, drained and squeezed dry in paper towel for at least 15 minutes
- 1 onion, finely diced
- 2 tomatoes, diced
- 2 teaspoons turmeric
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon thyme
- Dash cayenne Pepper
- A few tablespoons of soy/almond milk
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Extras: ANYTHING. Too many to name. Any veg will work, but here I have used thinly sliced peppers and sautéed kale. I usually add a large handful of spinach if not using kale
- Heat a saute pan or frying pan over a low to medium heat and add the oil
- Meanwhile make a spice paste. Add all your spices to a small bowl and add enough soy milk to liquefy slightly. It should resemble a paste like in the photo
- Fry the onion to soften. About 5 minutes
- Add the peppers and kale and fry for a couple of minutes
- Break the tofu off into bite size pieces, inch cubes are perfect. Put the veg to one side of the pan and add the tofu. Fry making sure all the tofu is cooked by stirring frequently. About 2 minutes
- Pour the spice paste over the tofu and stir
- Add the chopped tomato and let fry until the liquid evaporates. I usually turn the heat back to low at this point and fry for about 5 minutes, that way the powders and seasonings have a chance to mingle with the tofu
- At this point you can either season to taste or go crazy with any concoction you can come up with or have lying around in your fridge. Whatever you choose, do not forget to slather in hot sauce!
- Get it into ya