Scrambled Tofu

Yields: 1 breakfast

Preparation time: 5 min

Cooking time: 8 min

Tools

  • Non-stick frying pan

Ingredients

  • 2 tbsp Scrambled Tofu Seasoning
  • 100g firm tofu
  • 1/2 bell pepper (red, orange or yellow) (or 50g)
  • 1 spring onion
  • 4 to 6 tbsp plant-based coconut yogurt (or any plant based cream, or vegan mayo).
  • Bread or tortilla (preferable sourdough whole grain)

Directions

  • Wash and clean the bell pepper and spring onion
  • Slice the bell pepper as thin as possible (long side)
  • Turn the bell pepper 90˚ and slice again as thin as possible (you will end up with very tiny and thin pieces of bell pepper)
  • Separate the green part from the white (onion-ish) part of the spring onion
  • Slice the white part of the spring onion as thin as possible
  • Make thin slices from the green part of the spring onion in a 45˚ angle. You want to end up small diamond shaped pieces
  • Separate some of the greens for garnishing
  • Heat up the frying pan on medium-high heat (about 175˚ C)
  • Turn the heat down to medium
  • Crumble up the tofu with your hands directly over the pan
  • Add 2 tbsp of coconut yogurt and mix until the tofu have absorbed the yogurt (you will notice a change in texture)
  • Add the bell pepper and spring onion (green and white parts)
  • Mix well
  • Let it cook for 3 to 5 min, stirring occasionally, until the tofu starts to get golden-brown
  • Turn off the heat
  • Add 1 tbsp of scrambled tofu seasoning
  • Mix well and taste
  • Add more seasoning if desired (I use 2)
  • Add 2 tbsp of coconut yogurt
  • Check the creaminess, add more if necessary
  • Taste again and add more seasoning if necessary
  • Plate and garnish with some green spring onions on top

That’s my favourite breakfast! You can side it with any sort of bread, I usually use whole grain tortillas (and make it into a quesadilla, like in the photo), but it goes well with any sort of bread.

Don’t forget to make a nice presentation, I always garnish mine with spring onions and add some nuts on the side.

The coconut yogurt is there to give it a creamy texture, so you can easily replace it with any cream or mayo. Try and see what works best for you.

↓ Here are the recipes for some of the ingredients listed above ↓

Scrambled Tofu Seasoning

Tools

  • Jar (you can use the same to mix and store)

Ingredients

  • 2 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp sweet smoked paprika
  • 3/4 tsp Kala Namak (or normal sea salt)
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon

Steps

  • Add all spices into a jar
  • Close the lid
  • Shake well
  • Use it to make Scrambled Tofu

You can double, triple, quadruple, etc this recipe. However I highly recommend trying out as it is and go adjusting for your palate.


Category: Breakfast

Tags: High protein • Plant based

Inspired by Scrambled Tofu Seasoning from Cheap Lazy Vegan