Tofu Scramble – Creamy Version

Apologies up front, the photo is average but I just knocked something up quickly, it’s on my list.

So we have tried two versions of tofu scramble. This one is our favourite now, it is creamy and easy, quick and very tasty. Use it in Buddha bowls as well.

The other recipe uses hard tofu and it is was our first foray into the tofu scramble world. It’s a good recipe, we have used it for years and you can pre-mix all the dry ingredients to have to hand so you can just chuck it all together.

This version is a bit newer, similar in essence yet has differences that do produce a different scramble and to be honets, we actually rate this one higher and this is our new fave tofu scramble. I suppose what demonstrates it is that the other scramble leftovers would hang around the fridge after the weekend and might get eaten or everntually thrown out. This one however doesn’t get a chance to be thrown out.

We got this recipe from Rainbow Plant Life from tweaked it to our needs. We ditched the oil and the chipotle chilli flakes. You can certainly add these back in but the oil isn’t necessary and the chilli flakes are about what bent you want your scramble to have…… mexi-scramble, traditional-scramble, eggy-scramble.

You can add loads other extras to this. Once made you can combine again a fry pan with some red onion, diced tomato and fresh english spinach to give it a savaoury touch. I suppose you could mix a bit of sheeze with it to give it a sudo smashed omlette type feel to it.

CREAMY TOFU SCRAMBLE RECIPE

Ingredients

• 450g Firm Tofu
• 1/4 teaspoon tumeric
• 1/2 teaspoon garlic powder
• 1/2 teaspon onion powder
• 1/4 teaspoon paprika
• 1/2 teaspoon kala namak (black salt)
• 1 heaped tablespoon of tahini
• 2 tablespoons nutritional yeast
• 1/2 plant milk (soy, oat, almond to choice)
• 1/8 – 1/4 teaspoon extra kala namak

METHOD

1. Drain the tofu of liquid, and using the tines of a fork mash the blocks of tofu with the fork coarsely, don’t turn it to pulp you want some lumps so it looks scramble like
2. Put the tofu in a non-stick fry pan over medium heat. Stir occasionally, this will evaporate some of the liquid and warm the tofu through. While that’s heating mix the other ingredients
3. In a bowl, mix together the turmeric, garlic powder, onion powder, paprika, kala namak (black salt), tahini, nutritional yeast and plant milk
4. When the tofu is warmed through and some liquid is starting to cook off and the mixed ingredients from your bowl to the tofu. Mix over a medium to low heat to even coat and distribute the mix through the tofu
5. The turmeric does its job here, when everything is yellow and there are no white patches left then you are essentially done
6. Sprinkle 1/8 teaspoon of kala namak (black salt) over the tofu and fold through**

NOTES

** The second lot of kala namak adds the sulphur (eggy) taste back in. The cooking removes the sulphur smell/taste so dressing it afterward with a small amount fixes that

You can pat dry and weight the tofu to get more water out of it for a drier type scramble. Personal choice. We don’t mind it as the chuck together method with little fuss as it’s quick and allot of what we do is quick and easy.

You could pre mix the dry ingredients and store these as a portion so all you have to do is add 1/2 cup of plant milk and the tahini to the pan.