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Scrambled Tofu

Yields3 ServingsPrep Time5 minsCook Time7 minsTotal Time12 mins

Scrambled Tofu is a delicious replacement for eggs containing an abundance of protein and fortified goodness, ideal for breakfast or brunch.

tofu scramble recipe, scrambled tofu, thrivegan, vegan

Ingredients
 400 g firm tofu, extra dry
 180 ml soya milk (or oats milk for a creamier taste)
 4 tbsp nutritional yeast
 4 tsp onion Powder
 4 tsp turmeric
 2 tbsp vegan butter (or olive oil)
 2 tbsp dijon mustard
 2 pinches black pepper
 2 tsp garlic Powder
 1 cup chopped spring onion
 1 tsp paprika
Instructions
1

In a small bowl add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder. Then add soy milk and whisk well to bring to a smooth consistency. Now, (using a fork) mash the extra firm tofu into small chunks and set aside.

2

Add vegan butter (or olive oil) to a non-stick frying pan and set it over medium heat. Add the mashed small chunks of tofu first and fry until lightly browned. Stirring every so often, for about 6 minutes.

3

Reduce the heat slightly, and now add the sauce. With a wooden spoon gently stir to combine tofu together with the sauce. Fry until you’ve achieved a thick consistency, remember the tofu will absorb the sauce so you can have it as wet or as dry, as you prefer.

4

Plate the scrambled tofu, add a pinch of black pepper and top with chopped spring onions. Serve with sliced tomatoes and avocado and condiments of your choice. Enjoy immediately!

*Can be refrigerated for up to 3 days in a sealed container.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 412
% Daily Value *
Total Fat 22.4g35%

Saturated Fat 3.5g18%
Sodium 166mg7%
Total Carbohydrate 42.8g15%

Dietary Fiber 8.7g35%
Sugars 4.2g
Protein 14.5g29%
Calcium 15%
Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.