This scrambled tofu is a filling and satisfying savoury breakfast or brunch. It’s extremely high in protein. The reason for that is that it’s made not just with plain firm tofu but also with silken tofu. Silken tofu is mixed with nutritional yeast, a little bit of coconut cream, vegan cream cheese and cashews into a silky and smooth cream. This cream is then mixed with crumbled plain firm tofu. It doesn’t require a lot of time and preparation and it’s a very easy, simple meal.
Many vegetables go really well together with this scrambled tofu. I like to use roasted broccoli, roasted asparagus or spinach. Broccoli is my favourite while spinach is the most simple to prepare. I also like to add some toasted bread to tofu scramble. Especially I like to toast my homemade oat bran bagel on the pan. Some refreshing cherry tomatoes and creamy avocado slices also pair well with tofu scramble. If you wish you can also make this dish as part of my not so traditional English breakfast.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious breakfast recipes with tofu:
- Vegan Omelette with Silken Tofu
- Vegan Bircher Muesli with Silken Tofu
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
Scrambled Tofu (V, GF)
Ingredients
- 200 g firm tofu
Vegan eggy sauce:
- 170 g silken tofu
- heaped 4 tsp nutritional yeast I used fortified with B12
- 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream without the water
- 12 g cashews
- 8 g (1/2 tbsp) vegan plain cream cheese
- 1/4 tsp salt
- 1/8 tsp turmeric powder
For cooking:
- 1/3 tsp vegan butter
Vegetable of choice
Spinach:
- 100 g frozen or fresh spinach
Roasted broccoli:
- 180 g broccoli chopped into bite size florets
- 10 ml (2 tsp) olive oil
- a pinch of salt
- a pinch of black pepper
Roasted asparagus:
- 90 g asparagus chopped into bite size spears
- 1/4 tsp olive oil
- a pinch of salt
- a pinch of black pepper
Toppings and sides:
- cherry tomatoes halved
- avocado sliced
- toasted bread of choice I like oat bran bagel
Instructions
- Crumble tofu with a fork and put it in a bowl.
- Put all ingredients for the vegan eggy sauce in a blender and mix well. Set aside.
- Melt vegan butter in a pan over medium heat and spread it around with a brush. When the pan is hot, add the crumbled tofu. Cook covered on medium heat for 5-6 minutes. Mix several times in between. Add the vegan eggy sauce and mix together. Cook another 4-5 minutes.
- 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 pan with scrambled tofu in the last minute of cooking and let it get soft. For broccoli cut broccoli into small pieces, smaller the better. Then drizzle olive oil, sprinkle some salt and pepper over it and roast at 200 °C for 16-18 min. Turn the florets around half way baking time so they are roasted on both sides which will give them more flavour. For asparagus break apart with your hands the lower part of the stems, where they naturally snap on their own. Place asparagus spears onto a baking tray lined with baking paper. Put olive oil a small cup and brush the spears with it on all sides. Sprinkle salt and pepper on top. Roast asparagus spears at 220 ℃ for 10 min. Add the chosen vegetable to the scrambled tofu towards the end of cooking.
- When scrambled tofu is done, transfer it (with the chosen vegetable already mixed in) to the plate.
- Serve with some chopped tomatoes, sliced avocado and toasted bread as a side.
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