ReceptnaptárTofu scramble with spinach and sun-dried tomato
Tofu scramble is the East Asian and vegan answer to scrambled eggs: crumbled tofu coloured with turmeric has the same yellow colour and texture as eggs, but is plant-based. With spinach and sun-dried tomatoes it makes a colourful, protein-rich breakfast.
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Method
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- Wrap the tofu in a clean cloth or kitchen paper and squeeze gently to remove excess moisture.
- Heat the oil in a frying pan over medium heat and cook the onion for 4–5 minutes until golden.
- Add the garlic and sun-dried tomatoes and cook for 1 minute.
- Crumble the tofu into the pan with a fork like scrambled eggs, add the turmeric, chilli, salt and pepper, and cook for 4–5 minutes.
- Add the spinach and stir for 1–2 minutes until wilted.
- Sprinkle with nutritional yeast and serve rolled in tortillas as a breakfast burrito or on toast.
Source: Wikibooks Cookbook – Tofu Scramble I (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Press the tofu well or the scramble will be watery.
- Turmeric gives the yellow colour; black salt (kala namak) gives an eggy taste.
- Do not overcook, so the tofu stays soft.
- Keeps in the fridge for 2 days; rolled into tortillas it freezes.
Frequently asked questions
Which tofu should I use?
Medium-firm or soft tofu; silken is too watery.
What is nutritional yeast?
Deactivated yeast flakes with a cheesy, nutty flavour; a vegan kitchen favourite.
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