Brunches are made for long weekends, so why not treat yourself to a special vegan style fry-up and add this tasty Scrambled Tofu to your plate?
A lot of people seem to be scared to use Tofu but you needn't be! My top tip would be to look out for an extra-firm version - all of the major supermarkets now stock this which means that you don't have to press it yourself, so it's ultra convenient if you haven't got much time on your hands.
The very first time that I made Scrambled Tofu, I was completely dumbfounded by how realistic it looks, and even tastes, compared to real scrambled eggs. I'm a vegetarian, but I've been looking at simple ways to cut down on things like eggs and dairy and this Scrambled Tofu is such an easy swap to try out. It's also a good source of plant-based protein, calcium and iron, and it's low in fat too.
Serve this Scrambled Tofu on some toasted sourdough with your favourite veggies or add some vegan bacon/sausages for a brunch made in heaven!
- 100g extra-firm Tofu (I used Tofoo)
- 1/2 tsp Turmeric
- Pinch of Smoked Paprika
- Pinch of Ground Cumin
- Drizzle of Extra Virgin Olive Oil
- Salt & Pepper (to season)
Method
- Open the pack of Tofu over the sink and drain any excess water. Place in a bowl and with a fork, mash up the Tofu to resemble a 'scrambled' egg style texture.
- Add the Turmeric, Smoked Paprika, Ground Cumin and a tiny amount of Extra Virgin Olive Oil, combining everything together. Let it all soak in for about 5-10 minutes.
- In a frying pan, heat a little Olive Oil and add the now scrambled Tofu. Cook for 5 minutes over a medium heat, making sure to move it around the pan regularly so that it doesn't burn.
- Serve immediately and enjoy!
Are you a fan of Tofu?
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