I love scrambled tofu, it is one of my favourite foods on a nice bit of sourdough toast and this is the best scrambled tofu recipe I have used. Just skip to the bottom for the recipe and method if you are not interested in my musings about the various ingredients.
It always annoys me how I have to read the life story of every blogger who puts a recipe out there, but now I know why they do it. Google have set guidelines in place which you have to follow to come up in their searches. So I’d rather not bore you with my rambling thoughts and just post the recipe but this is just the way it is unfortunately.
I always use silken tofu, in this bloggers humble opinion it makes a far superior scramble to the firm tofu. I wasn’t always a silken fan, I only ever used firm tofu but realised I preferred the texture of silken for a scramble. What initially put me off is I found it too wet, so now I cook it for longer than I would with firm tofu and I am nuts about it. I firmly believe it makes the best scrambled tofu
Tofu is a great, low fat source of protein and contains all 9 essential amino acids. It is a great source of iron, calcium, manganese and phosphorous along with magnesium, copper, zinc and vitamin B1. Tasty AND good for you, it’s definitely a winner in my book and I cook with it as often as I can.
Personally I always use organic tofu. Because I use it quite regularly I usually buy packs of 12 online, it works out cheaper this way.
I use nutritional yeast in my scramble, it adds a lovely depth of flavour, boosts the nutrient content and makes the best scrambled tofu.
The health benefits of nutritional yeast are well documented, this tasty additive is highly nutritious, as the name suggests and could see an increase in energy and support for the immune system. Packed with B vitamins, zinc, protein, selenium and antioxidants, studies suggest it may also lower cholesterol, protect against oxidative damage and promote healthy skin, hair and nails.
Another must have for scramble is black salt, otherwise known as kala namak. This salt has a very eggy smell and taste, I couldn’t believe it the first time I used it. Putting a little on my tongue reminded me exactly of the white of a salted boiled egg. I haven’t eaten eggs in nearly 16 years but I remember a boiled egg very clearly, when I first became vegetarian I replaced meat with eggs and cheese in nearly every meal. It was a gassy few years 😀
At the time of writing this blog I’m yet to find it in big supermarkets but have found it in some smaller, corner shops. I usually buy online though, it is relatively cheap and easy to find.
You could substitute this with normal salt but I find the black salt makes the best scrambled tofu.
I use soy sauce to give it a bit more depth of flavour, it works really well with the nooch in bring out flavours and I use the combination of the two in many different dishes. They compliment each other so well!
The reason for the turmeric is really just to give it a better colour, otherwise it is a bit of brown and unappealing looking because of the soy sauce!
It does also add some great health benefits thought, you can read up about the fantastic benefits of turmeric here and learn how to make golden paste
Scrambled Tofu Recipe
- 300g silken tofu
- 2 heaped tbspn nutritional yeast
- 1/2 tspn black salt
- 1/2 tspn turmeric
- 1/2 tbspn soy sauce
- splash of vegetable oil for frying
- Drain the tofu of excess moisture and then mix all ingredients together thoroughly with a fork until it looks like scrambled egg.
- While blending the ingredients, heat the vegetable oil in a frying pan, you want it quite hot.
- Add the tofu mixture for around 10 minutes until desired consistency, I like it a bit “dry” so cook allot of the water out. Stir occasionally, it doesn’t matter if the bottom crisps up a little bit.
- Serve on toast of your choice!