This is the first time I've ever tried Scrambled Tofu and have to say I'm pleasantly surprised. Being an egg lover, I have to admit I was sceptical but as it's the month of Veganuary I had to give it a shot.
The texture is surprisingly similar to scrambled eggs but you have to really go to town on the flavours, which has so much potential. I've kept it quite simple in this recipe but I'll definitely be experimenting with other variations.
Scrambled tofu goes really well on toast, in a breakfast burrito or as part of big fry up. The choice is yours.
1 tbsp of Olive Oil
2 small/1 medium Spring Onion
200g of Firm Tofu, drained and pressed
1 tsp of Garlic Powder
1 tbsp of Nutritional Yeast
Half a tsp of Dijon Mustard
Half a tsp of Apple Cider Vinegar
Half a tsp of Turmeric
Quarter of a tsp of Bouillon
Sea Salt and Black Pepper, to taste
Half an avocado, sliced
2 slices of bread, toasted
Chives (optional), to garnish
Start by preparing the tofu by draining the liquid it came in. Then put the tofu in a bowl, place a plate on top and stack something heavy, like a few tins of tomatoes, to weigh it down to the rest of the excess liquid drains out. Leave for 10 minutes, giving it a press with your hands and draining the excess liquid half way through.
Fry the onions in a non-stick pan in the oil for 30 seconds and then crumble in the tofu so it looks like the consistency of scrambled egg. Mix the garlic powder, nutritional yeast, dijon mustard, apple cider vinegar and bouillon together in a small bowl and pour over the tofu. Give it a good mix so there's even cover and the tofu has turns a lovely golden yellow. Sauté for a good 10 minutes.
When ready, serve over avocado on toast and garnish with chives.