Name: Tofu scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small onion finely sliced; 1 large garlic clove crushed; ½ tsp turmeric; 1 tsp ground cumin; ½ tsp sweet smoked paprika; 280g extra firm tofu; 100g cherry tomatoes halved; ½ small bunch parsley chopped; rye bread to serve, (optional)

1 tbsp olive oil
1 small onion
finely sliced
1 large garlic clove
crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
280g extra firm tofu
100g cherry tomatoes
halved
½ small bunch parsley
chopped
rye bread
to serve, (optional)

Method

step 1
Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
step 2
Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

What kind of tofu should you use?

You can use any kind of tofu when scrambling it and the choice depends on whether you like a soft scramble or a firm scramble, much as people have a strong preference for how they like their eggs cooked. To achieve a firm crumbly texture that won’t go soggy, opt for firm or extra-firm tofu. If on the other hand you like a softly set result, use silken tofu, but do not use a very soft silken tofu or it will become sloppy. Using a firm tofu makes it easier for other flavours to be absorbed. So if you are using lots of onion and spices this will be your best bet.

Drain off any extra liquid from the tofu but don’t worry about squeezing or pressing it out as it will evaporate as you cook it. You don’t need it to be dry, but you do want all the flavours you add to be absorbed by the tofu, so extra moisture is not helpful.

When breaking it up you don’t want to leave any large lumps, so use a fork or a potato masher to crumble it into small pieces.

How to store tofu scramble

Unlike scrambled eggs, once the tofu is scrambled it will sit happily in the fridge for 2-3 days in an airtight container. It might dry out a little so add a splash of plant based liquid such as soy milk or coconut milk when reheating it. It will also reheat well in the microwave with no extra liquid needed, but it is best fresh out of the pan.

Avoid freezing tofu as it will become watery.

Other flavours to try

There are many ways to season scrambled tofu. Turmeric is generally used as it mimics the yellow colour of eggs and salt is a must. Other seasonings include a sprinkling of nutritional yeast which gives it a slightly meatier flavour

How to serve tofu scramble

This recipe can be served with any kind of toast, or as part of a vegan breakfast along with fried mushrooms, tomatoes, baked beans, in a vegan fry-up. You could also mix it with some refried beans and avocado and roll up in a burrito.

For other recipes ideas using tofu in place of eggs check out these vegan eggless mayo sarnies or these tofu breakfast pancakes.