Creamy Tofu Scramble | with veggies
Quick and easy recipe for creamy scrambled tofu with courgettes and leeks perfect for a vegan brunch.
Servings: 1 person
Const: low
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.