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Tofu Scramble – Gluten Free and Nut Free

tofu scrambleYes its tofu time.  Don’t be scared.  If you’ve tried tofu and not been impressed its quite likely because its not been prepared well.  There are many ways to use tofu but I think this vegan scrambled egg recipe is one of the quickest and easiest so lets start here.  Perfect for Sunday brunch, any day breakfast, lunch or supper!  Once you’ve tried this basic tofu scramble recipe then you can add anything you like as you would say an omelette.  A little pinch of kala namak at the end gives the scramble an egg flavour, kala namak is also known as black salt although confusingly its actually pink!  If you can’t find it in your local health food shop then just order it from Amazon.

And if you’re wondering whats so great about tofu, nutrition wise its a great complete source of protein, calcium and iron rich, contains vitamin B1 and minerals such as magnesium, copper and zinc among others.

Quick, Easy and delicious Tofu Scramble, lets do this!tofu scramble

tofu scramble
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Tofu Scramble

4 Servings

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Hayley Jarvis

Ingredients

  • 1 block firm tofu I use cauldron original
  • 1 small onion chopped
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast available from health food shops or amazon
  • 1/2 tsp turmeric
  • 1 pinch smoked paprika optional
  • 1/2 cup non-dairy milk
  • 1 cup cherry tomatoes
  • 4 cups spinach leaves
  • fresh ground pepper to taste
  • 1/4 tsp kala namak
  • wholegrain or gluten free toast

Instructions

  1. heat the oil in a non stick pan over medium heat

  2. add the onion and saute for a minute or so until soft

  3. take the tofu from the package and holding it over the sink in your 2 hands give it a good squeeze to remove most of the excess water

  4. then with the tofu still in your hands crumble it into the pan and fry gently with the onion for 2-3 minutes

  5. add your spices and nutritional yeast, stir well

  6. cook for another 4 minutes or so until the tofu has started browning in places

  7. add the milk little by little until you get a nice scrambled egg consistency

  8. throw in the handfuls of spinach and give a good stir, add the tomatoes, turn the heat down to low and cover with a lid for a couple of minutes until the spinach has wilted a little

  9. add ground black pepper to taste 

  10. right at the end of the cooking sprinkle the kala namak over the scramble and mix in, you dont want to cook this just add at the end to keep the egg flavour

  11. Serve over toast and enjoy!

tofu scramble