Scrambled Tofu Recipe – The Closest To The Real Thing (10 Min!)

This Scrambled tofu is probably the eggiest one you will taste for a long time

There are many things I miss in my former life, but believe it or not – It’s not meat, nor dairy products my friends. It’s eggs. I’m not much of an omelet fan too. I like it scrambled, so you probably understand where I’m heading…

After trying and trying, I think I finally cracked the easiest and best taste scrambled tofu! and I’m sharing this recipe with you as a very lazy cook. This recipe got improved by time, and I give you the last and best one I use at least twice a week (and was approved by a 3 yr + 6 yr!).

 

Let’s start cooking!

What you’ll need:

1 block 450g firm tofu
2 tbs vegetable oil
2 tbs nutritional yeast – optional
½ tbs Kala Namak – recommended!
1 tsp turmeric
1/2 tbs lemon juice
1/2 tsp salt
1/2 tbs black Pepper powder
½ tsp garlic powder
1 tsp maple syrup / Silan date syrup
½ cup liquids: water / unsweetened soy milk

Instructions:

Place the tofu in a bowl. You can use a potato masher to smash it into small curds, but I strongly recommend to use your hands, because it makes a more egg look texture (make sure to wash them first.. haha).

Heat the oil in a nonstick wide pan, in over medium-high heat, and add the onion first, for 2 minutes until shimmering. Add the tofu for 4 to 5 minutes, and gradually add the spices and liquids.

Stir frequently another, 2 to 3 minutes. I like to burn it, just a little bit, to make it look like a real scrambled egg.

And there you go, a scrambled tofu, To serve with a toast, fresh vegetables, and a plant-based cream cheese.

About the author
A Copywriter by day, and a crafty mom wannabe by the time I don't really have. Writes about all the things you might love on the Internet.

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