Nine months ago I would have been eating scrambled eggs and never even considered buying tofu. Now, having become a plant-based foodie, scrambled tofu is one of my favourite things to create for brunch on a Sunday. If you haven’t already tried it, tofu can be a little bland but throw in some herbs and spices and you have a taste sensation.
This is super easy to make, quick and is really fulfilling. Once you have the knack of it, you can play with different spice combinations depending on what kind of mood you’re in. This is my fail-safe recipe; honestly it rocks my Sunday morning most weeks. If you don’t fancy tofu for brunch this scramble works brilliantly with a veggie stir-fry with noodles. Or if you have one – a spiralizer for courghetti or zoodles.
Before you start to scramble, make sure you drain the tofu first, either using a tofu press (I’m yet to invest) or place a slab in a tea towel in-between two sturdy recipe books and drain the liquid that way.
- 1 tsp sesame oil
- half a shallot
- 1 spring onion
- 100g tofu
- tsp turmeric
- 1/2 tsp ground garlic or chopped
- 1 tsp Thai 7 spice
- 1 tsp tamari (I use 1 1/2 tsp – because I love tamari)
- Juice of half a lime
I cook this with a small frying pan.
- Dice the shallot and cut the spring onion into rings.
- Pour the sesame oil into the pan and add the onion and shallot.
- Cook at medium heat, stirring every now and then until they start to sizzle and the sweet aroma of the shallots starts to come through – be careful not to brown them.
- Remove the tofu from where its draining and scramble it into the pan by breaking pieces off and shredding it between your finger tips.
- Stir the tofu through with the shallots and spring onion
- After couple of minutes stir in the turmeric – this should give the tofu a lovely golden look
- Then add all of the remaining spices.
- Stir these through for another couple of minutes – you will have been cooking the tofu for about 5 minutes by now
- Finally add the fresh lime juice and the tamari and give it one final stir.
If you’re loving the Asian vibe spread some nut butter on top of your toast and top it with the scramble; it’s the easiest way to create an instant tofu satay.
If you don’t have tamari you can swap it with soy sauce. The reason why I use tamari is because it is gluten-free.
If you’re eating for energy, definitely consider adding a teaspoon of chia seeds in your scramble. They add a nice crunch too. I also sometimes add sesame seeds or poppy seeds too.
One of my favourite things to do is toast two bits of bread and have one with the scramble and another with some avocado smash. They really complement one another. Chemically, they’re also a healthy match because soya (main ingredient of tofu) is an awesome provider of iron which is absorbed best into the body if eaten with rich in vitamin C foods – the freshly squeezed lime and the lemon in the smash should optimize this intake nicely.
For the avocado smash, you’ll need the juice of half a lemon, an avocado and some salt and pepper – simple mash it all together. It’s so dreamy – it’s one of my favourite things right now.
Soya is a complete source of low saturated fat protein, it’s also an epic provider of calcium, B vitamins and potassium. Soya is also a healthy heart booster – fighting “bad” cholesterol and helping to protect your body from heart disease.
Widely known in the East for it’s medicinal properties, Turmeric is one of the main spices that you will nearly always find in your curry. It is made of healing antioxidants which help ease inflammation in the body and is known to relieve arthritic pain as well as support positive cardiovascular health.
Even in small doses Garlic has superpowers. It’s stinky but totally worth it for the benefits in can bring to your body. It’s another amazing plant which contributes to protecting your body from cancers and heart disease and is also said to have natural antibiotic properties.
Probably my favourite fruit of all time. They’re also high in vitamin C but are mainly known for vitamin E which supports a healthy immune system and clear skin. They’re full of healthy fats and support lower cholesterol levels and help protect your body from cancers through their antioxidant plant chemicals.