Vegan Scrambled Eggs

Tofu (bean curd) has many origin stories, from a man making it to feed his elderly parents to it being invented using a stolen Mongolian cheese-making process. What we know for certain is that it was first seen around 200BC in China, and found its way to Japan by around 800 AD. It was only by the 1960s that tofu first arrived in the West due to a rise in popularity for healthy eating. Soon after, by 1973, the first recipe that substituted eggs with tofu was created: 'tofu scramble'.

 

Typically dubbed as one of the easiest vegan recipes, tofu scramble fully utilises the creaminess of tofu to emulate the textures and flavours of the traditional egg scramble, while still sticking to the vegan moniker. Happy cooking!

You will Need

  1. 280 g block of firm tofu

  2. 2 garlic cloves

  3. 3 spring onions

  4. 300 g block of silken tofu

  5. ½ tbsp dairy-free butter

  6. ¼ tsp ground turmeric

  7. 1 tsp black pepper

  8. 1 tsp kala namak (black salt)

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You will Use

  1. A Frying Pan

  2. A Food Processor

How to prepare

  1. Mince the garlic. Finely slice the spring onions. Place the silken tofu in the food processor and blitz to a smooth cream.

  2. Pop the frying pan over a medium heat. Add the dairy–free butter and melt. Add the sliced spring onions and stir for 2–3 minutes. Add the garlic and stir for 1 minute. 

  3. Add the turmeric, black pepper, and kala namak. Stir well.

  4. Press and drain any liquid from the firm tofu.

  5. Pour the creamed silken tofu into the frying pan and stir everything together.

  6. Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan. 

  7. Fold everything together for 1–2 minutes to completely warm through.

  8. Garnish with some freshly cracked pepper and spring onions.

  9. Serve hot with toasted bread of your choice.


 

Recipe inspired by BOSH!