For many people, tofu can seem like a daunting ingredient, and it’s an unfairly misaligned source of protein – mostly because it seems very tasteless on it’s own, or if not cooked in the right way. So, for Veganuary I’m sharing one of my all time favourite tofu breakfast recipes – or indeed dinners – and in my opinion tastes far nicer than any of the scrambled eggs I had before becoming vegan. Choosing the right type of tofu for what you are cooking is often the first hurdle, and making sure it’s properly drained of water. This recipe uses firm tofu, and I use the brand Tofoo, which doesn’t need squeezing out like most brands.
Mushroom Tofu Scramble
200g Organic Tofu
3 tablespoons of Nutritional Yeast Flakes (I prefer the Marigold brand).
1 Chopped Onion (you can use red or white, but I prefer the slightly sweeter red).
150g Mushrooms (alter to your own tastes)
1 clove of Garlic – pressed.
2 tablespoons of Liquid Aminos (I use the Marigold one, available from Ocado and many health stores).
1 large tomato.
Slices of bread, to toast – as required.
1) To begin with, either squeeze or press out the excess water from your tofu.
2) Add a little olive oil, enough to cover the base of the frying pan, and warm to a medium heat.
3) Break tofu into small pieces (roughly, by hand is fine) and cook until it starts to brown. Add more oil as required, if it seems a bit dry.
4) Cook the mushrooms and tomatoes completely separately in the oven or another pan.
5) Add in the nutritional yeast flakes, and stir into the tofu, so it coats everything.
6) Add the chopped onions, and garlic.
7) A couple of minutes before the end of cooking, add the aminos and mix. Wait until they are fully or mostly absorbed.
Serve onto warm toast, with the tomatoes on the side. You can season as you wish, or use extra aminos. I often find it’s flavourful enough without anything extra.
I found this wonderful comparison online earlier, to show the differences between scrambled egg and tofu scramble. If you’re in America, it’s always best to get organic tofu, as many others are GMO. I always buy organic here in the UK anyway!
I really hope you enjoy this recipe, and experimenting with tofu. I’d love you to share your thoughts if you try it out.
Thanks for reading!