This Tofu Scramble is full of flavor, it has an egg-like texture, it is packed with plant-based protein so it'll keep you full for a longer period of time and it is quick and easy to make! I eat tofu scramble very often, well almost every day, for breakfast and I love it because it is so versatile, you can always change up the veggies you use and aside from the turmeric you can even season it to your liking. Tofu is great source of plant-based protein and you can use it in so many different dishes!
Ingredients:
150g firm or medium firm tofu*
2 tsp each turmeric, garlic powder, cumin
2 tbp nutritional yeast
salt and pepper
3 tbsp chickpea flour (homemade or store-bought)
50 ml water
1 tbsp fresh ginger, minced or grated
Instructions:
In a pan saute the ginger for 2-3 minutes.
Pat the tofu dry using a paper towel or a clean kitchen towel. Using your clean hands, crumble the tofu directly into the pan, then add the seasonings and a splash of water, if needed. Stir and cook for another 3 minutes or until the tofu is nice and yellow.
In the meantime, combine the chickpea flour, 1 tsp of turmeric and water in a mixing bowl.
Pour the chickpea flour mixture you just made into the pan with the tofu scramble and stir. Cook for an additional 2 minutes or so, until you get a nice egg-like consistency.
Serve warm with toast or anything else your heart desires and enjoy!
Notes:
Optionally you could add a pinch of black salt/ kala namak, which would give this tofu scramble recipe an egg-like taste.
*I didn't mention pressing the tofu in the instructions of this recipe, because I find it doesn't really make much of a difference. Unless you are want to fry tofu in that case pressing the tofu would be essential to improve the texture. You should, however, pat the tofu dry using a paper towel or a clean kitchen towel.
Did you make this recipe? Tag me on Instagram!
Comments