Silken tofu scramble is a great breakfast option as it's delicious, healthy and rich in protein. Plus, you can make it in 15 minutes with only 4 ingredients!
In a small frying pan or saucepan, break up the tofu with a spoon or spatula and then add all of the ingredients. Heat it over a medium heat.
300 g silken tofu, 1 tablespoon nutritional yeast, ½ teaspoon turmeric powder, ¼ teaspoon kala namak
Vigorously stir everything to help further break up the tofu, and keep going until you get a nice scrambled egg consistency.
It should only take a couple of minutes to heat through - try not to over do the stirring as that will risk the tofu breaking down and losing its texture.
Serve up on buttered toast or as part of a big breakfast.
Notes
This scramble keeps in the fridge for two days but is best eaten fresh.
We don’t recommend freezing as it doesn’t retain its texture well after freezing.
It’s really important to use firm silken scramble, not soft silken tofu. Soft silken tofu is too wet.
To replicate the ‘eggy’ flavour it’s really important to use kala namak. There’s isn’t a suitable alternative for this.
A note on the serving size – this recipe serves two as a main (e.g. on toast), but will serve four as part of a big full English breakfast or in a burrito.