For a lot of people seeking to transition into plant based living, the thought of giving up there go-to weekend brunch, quick brinner (breakfast for dinner) that is fluffy scrambled eggs feels like a bit of a deal breaker. That's where scrambled tofu comes in! Not only is it a good source of protein it also comes without the cholesterol and is just as light and satisfying as its non-vegan alternative. Throw in a few spices some coconut milk or oil for a more indulgent version and you've got yourself a yummy filling and heart healthy brekkie in minutes.
RECIPE
Serves 2
Ingredients:
1/2 block of tofu, cut into chunks
1 Tsp nutritional yeast
1 tsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp paprika
1/2 Tbsp vegan butter, or more depending on your pan
2 Tbsp water
salt and pepper to taste
Method:
Start by cutting your tofu into small chunks that will easily break down when cooked.
In a saucepan on a medium heat, add the butter, spices and soy sauce and melt together to make a paste.
Add the tofu and toss in the spice mixture.
Add the water and nutritional yeast and fluff the tofu into small chunks with a fork.
Once the tofu is warmed through and even coated in flavour, remove from the pan and serve immediately.
I like mine served with edamame beans, smashed avo and a sprinkle of chili flakes on chunky rye sourdough.
Yummmmm.