Tofu Scramble
My super silky, soft-cooked tofu scramble with a gentle folded egg style texture and deliciously versatile flavour.
Nutrition Facts
Ingredients
Instructions
Using a mandolin, shave the tofu into roughly 1/4cm strips. Set aside. Place a medium frying pan over medium heat and add the vegan butter.
Put the remaining ingredients except for the chives into a blender and blend until very smooth. Set aside.
Once the vegan butter is melted, add the shaved extra firm tofu and fry for 2 minutes, carefully stirring with a silicone spatula. Try not to break the tofu up too much, to maintain the folded texture of the tofu.
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Continue Reading at Schoolnightvegan →Chef's Notes
1. If you don't have a mandolin to shave the extra firm tofu, use your sharpest knife to slice the tofu as thinly as you possibly can. The idea is that the tofu, once cooked, is soft and folded rather than crumbly. It's also a great idea to cook the extra firm tofu in vegan butter as it adds more flavour and colour.
2. Try not to break up the tofu as it fries in the pan. Use a soft spatula to fold it over as it cooks gently.
3. The aim is to coat the cooked tofu in a glossy, eggy sauce. The rice starch (aka rice flour) helps the mixture to thicken and coat the tofu. If you can't get hold of rice starch, corn starch will work too, but the mixture may be liable to thicken too much, so keep an eye on it and add more water as necessary.
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Reviews from the Original Source
This was so good, great consistency and taste! i didn’t have the silken tofu so just added a bit more milk and extra starch, and ditched the water. The flavourings were delish but i added extra nutch and black salt 😬. Thanks for the best scrambled tofu recipe, such a great idea to use a mandolin. I don’t have one so used a potato peeler instead 😊
This is the first recipe of tofu scramble that I tried and loved!! I wondered how others or cafes got tofu so creamy.
My suggestions are to serve it with roasted potatoes and sourdough toast.
Thank you!
This is the scramble recipe I was yearning for
Yummmmm!
This really hit the spot. The sauce is delicious.
I’m not a fan of most tofu scrambles, but this mandolin tofu technique with another tofu sauce is great! This will be my go-to weekend tofu breakfast from now on!
OMG unbelievable!!! I have really missed eggs, but no longer will!!! The taste and texture are sooooo similar. A huge cut above any tofu scramble I've eaver had!!! THANKS!!!
Richard, of course this looks amazing! But for someone who prefers a well done scramble, what would your adjustments be? Simply cook longer? Thanks as always, you rock!!!!
Just an FYI that it might be best to use ml for metric liquid measurements in lieu of teaspoon/tablespoons. 4 tablespoons imperial is 60ml. 4 tablespoons metric is 80ml. All metric spoon sizes are different to imperial.
Sorry, forgot to leave a rating.I'm sure it will be double the stars when I have made it....Sandy
My daughter has been craving scrambled ‘egg’ for ages and all my other attempts have fallen short! This gets a huge thumbs up and is so quick and easy to make. I didn’t shave tofu into strips I took lazy way out and just crumbled the tofu but results still amazing! Thank you for a great recipe.
This is amazing. By far the best tofu scramble I've tried. I might have to buy a mandolin just to make slicing the tofu quicker
100% closest recipe to scrambled egg!
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