The key to a perfect tofu scramble is in the seasoning. Ground cumin, dried thyme, smoked paprika and turmeric give the tofu a rich, savoury flavour and a beautiful golden colour reminiscent of scrambled eggs. The addition of minced garlic enhances the depth of flavour, and optional nutritional yeast adds a cheesy, umami note.
Ingredients:
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 2 tbsp extra virgin olive oil
- 1lb extra firm tofu, drained for 30 minutes and cut into bite-sized pieces
- 2 cloves of garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- Coriander leaves, to garnish
Method of cooking:
Drain the tofu for at least 30 minutes to remove excess moisture. Once drained, tear the tofu into bite-sized pieces.
In a small bowl, combine the ground cumin, dried thyme, smoked paprika and ground turmeric. Set aside.
Heat the extra virgin olive oil in a large frying pan over a medium heat.
Add the shredded tofu to the pan and cook for about 5-7 minutes, or until golden brown.
Add the minced garlic to the frying pan and cook for a further 1-2 minutes, until fragrant.
Sprinkle the spice mixture over the tofu and stir well to coat the tofu evenly with the spices.
Season the tofu scramble with kosher salt and freshly ground black pepper to taste.
If using, sprinkle the nutritional yeast over the tofu scramble and stir to combine.
Remove the pan from the heat and transfer the tofu scramble to serving plates.
Garnish with fresh coriander leaves.
Introduction to Vegan Classic Tofu Scramble
Vegan Classic Tofu Scramble is a nutritious and flavourful alternative to traditional scrambled eggs, providing a protein-packed, plant-based option for breakfast or brunch. This recipe takes advantage of the versatility of tofu, combining it with a blend of aromatic spices to create a satisfying dish that’s both hearty and light.
