This will be a short post as I’m super busy today and heading off to work in fifteen minutes, but I had to share my favourite breakfast with you; the tofu scramble. Soft, flavourful scramble on buttered toast with maple glazed vegan cocktail sausages and freshly pressed coffee.
There are only a few ingredients you need in order to make a succesful vegan scramble, and I will try to guide you through what they do.
Tofu; I like to use the variety called nigari. It’s a firm tofu which is crumbly and slightly dry, making it the perfect variety to use as a scramble, in my opinion. You can however also use silken tofu, but you will end up with a much wetter scramble. I actually used to prefer using silken tofu, but I’ve slowly grown to love the more traditional result. Try both and see which one works for you!
Kala namak; Also called Himalayan black salt, even though it’s more of a pale pink colour. This specific type of rock salt has quite a high sulfur content which gives is its pungent smell and flavour which resembles egg.
Turmeric; This is honestly just for colour. Not enough is used for it to actually show up as a flavour.
- 250 grams of nigari tofu
- 1 teaspoon of kala namak
- 1 teaspoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon sea salt
If you have a tofu press, by all means use it. If you, like me, don’t have one, then grab some kitchen roll and wrap up the tofu in that. Place on a plate and top with something heavy; the pressure of your hands, a cast iron skillet or whatever you can think of. This will get rid of the excess liquid in the tofu. // Heat up a skillet on a medium heat with a tablespoon or two of rapeseed oil and crumble the tofu into it. Season with the remaining ingredients and cook for about 10 minutes. // Serve warm on toasted bread with plenty of vegan butter, maple vegan sausages (cooked in a bit of oil and maple syrup) and freshly made coffee. & enjoy!