Tofu scramble
The vegan scrambled eggs are spicy, juicy, tender, healthy, filling and heavenly delicious. They taste and look very similar to classic scrambled eggs. With just a few ingredients, you can make the tofu scramble quickly and easily with this recipe.
Servings 4
Ingredients
- 400 g natural tofu
- 150 g soy yogurt
- 2 onions
- 4 tbsp vegetable oil
- 1 tbsp yeast flakes
- 1 tsp turmeric powder
- 1/4 tsp bell pepper powder or to taste
- 1/3 tsp black pepper or to taste
- 1 tsp Kala Namak salt
to serve (alternatively)
- cherry tomatoes
- fresh parsley
- whole wheat bread
Instructions
- Pat natural tofu dry and crumble it with your hands.
- Peel onions and chop them into small pieces.
- Fry the onions in vegetable oil in a pan until translucent.
- Add the tofu and fry over a medium to high heat (taking care not to burn) for approx. 3 minutes, stirring constantly.
- Add yeast flakes, turmeric powder, bell pepper powder and black pepper and continue to stir-fry for another minute.
- Add soy yoghurt and cook over a low heat for 2-3 minutes, stirring occasionally, until the mixture is no longer too runny but still moist.
- Remove the tofu scramble from the heat, season with Kala Namak salt and stir.
- Halve cherry tomatoes, chop parsley, slice bread and serve with the vegan scrambled eggs.
Notes
- Kala Namak salt gives tofu scramble the typical egg taste and smell.
- Instead of soy yogurt, you can use another vegan yogurt alternative.
- Season the vegan scrambled eggs to your taste.
- Take note of the detailed tips and tricks for making the tofu scramble at the top of the article.