Walking Through Lavender Fields
Scrambled Tofu photo 1
Breakfast

Scrambled Tofu (V, GF)

It took me quite a while to get on board with scrambled tofu. I can’t believe how many times I said not to it at a hotel breakfast. Nowadays I love eating it. I like to make scrambled tofu that very gently imitates eggs. If you wish you can add some kala namak (black salt) which makes it much more eggy in taste. I don’t like to use it that much.

You can choose which vegetable to put in your tofu. I like to use broccoli, asparagus and spinach. Broccoli is my favourite but others are also very good. The spinach is the most simple to prepare.

Serve it with some toasted bread, cherry tomatoes and avocado or as part of my Not so traditional English breakfast. If you want a savoury high protein breakfast scrambled tofu is a great choice.

Scrambled Tofu photo 3

Scrambled Tofu (V, GF)

This scrambled tofu is a great high protein savoury breakfast or brunch. Choose or rotate between your favourite vegetables that go with it.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 1
Calories 404 kcal

Ingredients
  

  • 200 g firm tofu
  • 15 ml (1 tbsp) coconut cream* just the cream part from a can of coconut cream (without water)
  • 10 g vegan cream cheese (plain)
  • 45 ml (3 tbsp) unsweetened soy milk
  • 1 tbsp nutritional yeast (I used fortified with B12)
  • a pinch of salt (or kala namak if you wish)
  • 1/16 tsp turmeric powder
  • 5 g vegan butter

Vegetable of choice

    Spinach:

    • 100 g frozen spinach

    Roasted broccoli:

    • 180 g broccoli chopped into bite size florets
    • 10 ml (2 tsp) olive oil
    • salt to taste

    Roasted asparagus:

    • 90 g asparagus chopped into bite size spears
    • 1/2 tsp olive oil

    Toppings and sides:

    • cherry tomatoes halved
    • avocado sliced
    • bread of choice (I like oat bran bagel) toasted

    Instructions
     

    • Crumble tofu with a fork and put it in a bowl.
    • Melt coconut cream and vegan cream cheese over low heat. Pour it over tofu.
    • Add soy milk, nutritional yeast, salt (or kala namak) and turmeric powder to the tofu mixture. Mix together.
    • Melt vegan butter in a pan over high heat and add the tofu mixture. Cook covered on medium heat for a few minutes until it gets little dark yellow spots. Mix several times in between. If it gets too dry you can add additional soy milk.
    • Prepare your chosen vegetable according to the instructions for that vegetable. For spinach you don't have to do much, just put it in the dish with tofu and let it get soft. For broccoli cut broccoli into small pieces, smaller the better. Then drizzle olive oil and sprinkle some salt over it and roast at 200 °C for 10 min. For asparagus cut it into smaller spears, pour olive oil over it and roast at 200 °C for 10 min. Add vegetable to the tofu towards the end of cooking.
    • When scrambled tofu is done, transfer it (with the chosen vegetable already mixed in) to the plate.
    • Arrange some chopped tomatoes, sliced avocado and toasted bread on the plate and serve.

    Notes

    *Put a can of coconut cream in the refrigerator a few hours before you start if it’s not already there.
    *Nutrition facts calculated with spinach as chosen vegetable.

    Nutrition

    Serving: 1servingCalories: 404kcalCarbohydrates: 10gProtein: 33gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 369mgPotassium: 196mgFiber: 3gSugar: 2gVitamin A: 1763IUVitamin C: 2mgCalcium: 66mgIron: 1mg
    Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #WalkingThroughLavenderFields!

    You Might Also Like...

    No Comments

      Leave a comment