So let's start with a c-o-n-f-e-s-s-i-o-n - I've been vegan for three years and only delved into the, oh so exciting, world of tofu this month. With no offence to tofu lovers intended, tofu (aka an edibile sponge) has always failed to inspire me. But, when the craving for a savoury lunch hit me, I decided to take the plunge and try and whip up the bomb-est tofu scramble I could. Now, without blowing my own trumpet, I'd just like to make a PSA that I've done it, I've created the best tofu scramble you'll ever get your hands (you can thank me later). So, without any further ado, here is the tofu scramble to end all tofu scrambles!
For one serving you'll need:
- 1/2 a block of extra firm tofu
- 2 tablespoons hummus
- 2 tablespoons nutritional yeast
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 2 teaspoons smoked paprika
- 1 teaspoon soy sauce or tamari
- a splash of almond milk (or yanno, whichever plant milk takes your fancy)
- salt and pepper to taste
- 2 chopped sun-dried tomatoes (optional)
- a handful of kale (optional)
- a few slices of your favourite bread (because, let's be honest, there's no scramble without toast)
Start by adding your tofu to a pan and crumbling with a fork until it resembles a scrambled-egg-like texture.
Once you've crumbled your tofu to the desired texture, add one tablespoon of hummus, the turmeric, nutritional yeast, paprika and soy sauce then place on a medium heat and sauté for around five minutes.
Once your tofu has cooked through, add a splash of almond milk, the second tablespoon of hummus and, if you're choosing to add them, the sun-dried tomatoes and kale then continue cooking on a low heat until the kale has wilted.
As the kale wilts down, place your bread in the toaster and season the tofu with salt and pepper.
Once your toast is done, spread generously with hummus, load up with your scramble and dig in!
So, with this epic scramble recipe up your sleeves, you're free to go ahead and breakfast, brunch or lunch to your heart's content!