Simple and tasty this vegan scrambled egg recipe is a staple for breakfast or brunch.
Borrowed from my fave Melbourne vegan restaurant, Smith & Daughters (a must on any vegan foodies list), this scrambled tofu is saucy, spicy and full of flavour. It's as easy to make as ...well, scrambling eggs.
Here’s what you need:
SAUCE: 1 1/4 cup white flour 2 tbsp nutritional yeast 1/2 tsp salt 1/4 teaspoon turmeric powder 1/4 tsp sweet paprika powder 1/4 teaspoon garlic powder 1 tsp Dijon mustard 2 tbsp vegan butter ⠀⠀
SCRAMBLE: 1 block firm organic tofu, drained 1 tbsp olive oil 1/2 onion 2 garlic cloves 1/2 jalapeño pepper 2 tablespoons unsweetened non-dairy milk (I like oat or almond)
Optional: add chopped mushroom, spinach and/or tomatoes ______________________
• To make the sauce, combine the non-dairy milk + dry ingredients - flour, yeast, spices- in a saucepan over medium heat. Whisk until smooth. Add mustard, vegan butter and whisk until creamy. Reduce heat to low, whisking regularly for 5 mins.
Remove from heat and set aside.
• In a separate pan, heat oil and add chopped onion, garlic and jalapeño. Sprinkle in the salt and pepper. Cook until just golden brown. ⠀⠀ • Mash the block of tofu in a bowl with a potato masher or a fork. Drain out liquid. You can also crumble it directly into the pan with your hands.
• Add tofu to fried onions + garlic, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone + tofu is slightly brown.
• Carefully add the sauce to the tofu. Don’t mix too vigorously or mash it up too much. You still want some texture to the tofu so it’s not runny. ⠀⠀ • You can also add veggies of your choice: mushrooms, capsicums, spinach. Serve with parsley, thyme or herb of choice, and slap it on some toast. Yum!
See? Super easy!