Creamy Scrambled Tofu | best tofu scramble ever
I am so proud to share this recipe for creamy scrambled tofu like you have never tried! In this recipe I give you all my secrets for my vegan creamy scrambled eggs that actually have an authentic eggy taste and texture. You can enjoy this scrambled tofu at brunch or a vegan breakfast with some vegan smoked salmon, some vegan french toast. Try my own vegan potato frittata for other vegan eggy recipes.
Why you will love these vegan scrambled eggs
- Quick and easy: in a few simple steps and within minutes your veg tofu scramble will be ready!
- Super creamy: this scrambled tofu is particularly creamy due to the addition of 1 teaspoon of chickpea flour, which thickens during cooking.
- Authentic eggy flavour: thanks to Kala namak (also known as 'Indian Black Salt' or 'Black Salt') and its unique smell and taste, your vegan scrambled eggs will have an authentic cooked egg taste and smell.
- A protein-packed vegan breakfast: Tofu is a vegetable food with large amounts of protein. You can therefore fill up on it with this recipe!
Here are all the ingredients you'll need
- 150 g solid tofu in natural form
- 100 ml water
- 100ml unsweetened plant milk
- 1 tsp chickpea flour
- 1 tsp Kala namak (Himalayan black salt)
- 1 pinch turmeric powder
Preparation (step-by-step)
1. Crumble the tofu with two hands in a non-stick pan with a little oil.
2. Fry for a few seconds, then add 100 ml water and cook over medium-high heat for a few minutes.
3. Meanwhile, put the chickpea flour and vegetable milk in a bowl and mix well.
4. Once the water in the pan has been absorbed, add the milk with the chickpea flour and cook for another 5 minutes, stirring occasionally.
5. Add the Kala namak salt and mix briefly.
6. Add turmeric, mix well and cook for a few seconds until the desired consistency is achieved.
7. Enjoy your tofu with toast, avocado and cherry tomatoes.
Storage tips
Store your tofu in an airtight container inside the refrigerator for up to 2 days.
Do not prepare it in advance: I do not recommend preparing it in advance because the turmeric will give your tofu a phosphorescent color after a few hours.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Creamy Scrambled Tofu | best tofu scramble ever
Equipment
- 1 non-stick frying pan
Ingredients
- 150 g firm tofu
- 100 ml water
- 100 ml unsweetened plant milk
- 1 tsp chickpea flour
- 1 tsp Kala namak seasoning (Himalayan black salt)
- 1 pinch turmeric powder
Instructions
- Crumble the tofu with two hands in a non-stick pan with a little oil.
- Fry for a few seconds, then add 100 ml water and cook over medium-high heat for a few minutes.
- Meanwhile, put the chickpea flour and vegetable milk in a bowl and mix well.
- Once the water in the pan has been absorbed, add the milk with the chickpea flour and cook for another 5 minutes, stirring occasionally.
- Add the Kala namak salt and mix briefly.
- Add turmeric, mix well and cook for a few seconds until the desired consistency is achieved.
- Enjoy your tofu with toast, avocado and cherry tomatoes.
I hope you enjoyed the recipe, see you soon!
