I know that the idea of vegans cooking with tofu is seen as a bit of cliche.
However, done right it will provide you with a low calorie, high protein centre for a meal.
This scrambled “egg” tofu recipe is one that many vegans learn early in their cooking journey, because it’s both easy and tasty.
If you’re in the UK, use this Cauldron firm tofu from Tesco, Asda, Morrisons etc. The 400g block costs less than £2. The recipe below needs about half of it and you can use the rest to make my Vegan Egg Mayo sandwich filling for your lunch tomorrow.
- 1 clove of garlic, finely chopped
- 200g firm tofu, this makes just enough for two people (or one greedy person like me)
- 1 tablespoon of nutritional yeast flakes
- ½ teaspoon of turmeric
- Handful of fresh parsley (otherwise use a teaspoon of dried mixed herbs)
- ¼ teaspoon of salt
- 2 chopped spring onions
- Pinch of Himalayan black salt (“Kala Namak”) – essential to get the egg smell
- Fry the garlic in a little olive oil for a couple of minutes.
- Press out the water from the tofu. (Don’t beat yourself up over this, just get out as much as you can. The cooking process will deal with most of the remaining moisture.) Then break the tofu into smallish pieces, add to the pan and fry, stirring often, for around 5 minutes.
- In a cup, mix the nutritional yeast flakes with a tablespoon of water to make a paste, then add to the tofu in the pan and stir.
- Throw in the herbs, the salt and the Himalayan salt. Mix everything together and cook for about 5 minutes, stirring often, until it’s all nicely warmed through and mixed. Throw in the chopped spring onions for the final minute.
- Serve the dish on toast, with a blob of ketchup on the side. (Or turn it into a cruelty-free, full English breakfast with some veggie sausages, fried mushrooms, a couple of grilled tomatoes and baked beans. Yay!)
This recipe is based on one I learned at The Vegetarian Society‘s Vegan Toolkit cooking course, which I’d recommend to anyone, vegan or otherwise.
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