scrambled tofu

If you love a savoury breakfast or brunch, this recipe is for you! I wasn't much of a scrambled tofu fan in my earlier 'vegan years' but now I absolutely love it. I use a little black salt which gives it a bit of an "eggy" flavour. You can find this salt at Indian grocery stores and specialty health stores that carry international foods.


I paired it with my homemade sourdough for the perfect weekend breakfast. I think a firm tofu works the best as it crumbles nicely.




RECIPE:


1 block firm tofu - 250g

1 tbsp nutritional yeast

1/2 tsp pepper

1/2 tsp black salt

1/4 tsp turmeric

Sprinkle of regular salt

Sprinkle of chilli flakes

1 tbsp vegan butter or spread


1️ Crumble the tofu with your hands.

2️ Add it to a pan with the spread and cook on a low to medium heat.

3️ Add the spices and continue to cook for 5 mins or so.

4️ Add the black salt last - the flavour can disappear when overcooked so you only want to add it at the end and stir through.


Serve with some toast and your favourite toppings! I used some baby spinach and cherry tomatoes. Enjoy!

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