Scrambled tofu can be a really great replacement for eggs if you're missing them, or a just for a good protein hit.
Our take on scrambled tofu doesn't mess around with onions and herbs like a lot of recipes suggest (who eats scrambled eggs with cumin and parsley anyway?!). We've kept it simple so it's as much like the real thing as possible.
The key is simple: kala namak, also known as Himalayan black salt - it's a type of salt that contains sulphur, which leads to it having an eggy taste and smell. You're not going to get the same effect without it, so while you could make this recipe with normal salt, you're not going to get the same great taste.
We've served up our scrambled tofu on toast here, but it goes really great with a classic fry-up, or even with our huevos rancheros (Mexican breakfast).Print
- In a small saucepan, add all the ingredients and bring to a medium heat.
- Vigorously stir everything to help break up the tofu, and keep going until you get a nice scrambled egg kind of consistency.
- It should only take a couple of minutes to heat through - try not to over-do it as you risk the tofu breaking down and losing the texture.
- Serve up on toast or on the side of a big breakfast.
- Category: Breakfast
- Method: Stove-top
- Cuisine: British
Keywords: tofu scramble, vegan scramble