Creamy Tofu Scramble | with veggies
Before I went vegan, I loved scrambled eggs and so I tried to reproduce their creaminess. Today I show you a quick and easy recipe for a creamy scrambled tofu with zucchini and leek which is perfect for a vegan brunch or for a vegan protein packed breakfast. Also try this creamy scrambled tofu, this tofu with baked vegetables or this pan-fried sweet and sour tofu.
Why you'll love this smoked tofu recipe
- Quick and easy: in a few simple steps and within minutes your veg tofu scramble will be ready!
- Super creamy: this scrambled tofu with vegetables is particularly creamy due to the addition of 1 teaspoon of chickpea flour in the vegetable milk, which makes it thicker.
- Authentic eggy flavour: thanks to the Kala namak seasoning (also known as 'Indian 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!
- Versatile: For this tofu scramble I used courgettes and leeks, but you can use any vegetable for your tofu. Leave room for your creativity!
Here are all the ingredients you'll need
- 150 g solid tofu in natural form
- ¼ leek
- ½ courgette
- 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. Wash and finely slice the courgette and leek. You can also grate the courgette using the wide blade.
2. Fry the courgette and leek for a few minutes in a non-stick pan with a little extra virgin olive oil.
3. Crumble the tofu in the same pot with the vegetables, using your hands in a non-stick pan with a little oil.
4. Fry for a few seconds and then add 100 ml water and cook over medium-high heat for a few minutes.
5. Add the Kala namak salt and mix briefly.
6. Meanwhile, put the chickpea flour and vegetable milk in a bowl and mix well.
7. Once the water in the pan has been absorbed, add the milk with the chickpea flour and cook for another 5 minutes, stirring occasionally.
8. Add turmeric, mix well and cook for a few seconds.
Storage tips
Keep your tofu in an airtight container in the fridge for up to 2 days.
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 Tofu Scramble | with veggies
Equipment
- 1 non-stick frying pan
Ingredients
- 150 g firm tofu
- ¼ leek
- ½ zucchini
- 100 ml water
- 100 ml unsweetened plant milk
- 1 tsp chickpea flour
- 1 tsp Kala namak Himalayan black salt
- 1 pinch turmeric powder
Instructions
- Wash and finely slice the courgette and leek. You can also grate the courgette using the wide blade.
- Fry the courgette and leek for a few minutes in a non-stick pan with a little extra virgin olive oil.
- Crumble the tofu in the same pot with the vegetables using your 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.
- Add the Kala namak salt and mix briefly.
- 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 turmeric, mix well and cook for a few seconds until the desired consistency is achieved.
I hope you enjoyed the recipe, see you soon!
