The Best Vegan Breakfast Scrambled Tofu

I think I’ve been (unconsciously) avoiding posting tofu based recipes because it’s such a cliche vegan/vegetarian staple food.

To be honest I’m not crazy about tofu and only like it cooked in certain ways.

This scrambled tofu made with cashew nuts is creamy and delicious, making it a perfect weekend vegan breakfast.

I use Nutritional Yeast (UK fellas this is the brand I buy) to give it a cheesy flavour – on top of that this vegan yeast is rich in B-complex vitamins, and is a complete protein. I always have a package of this stuff in my cupboard (it lasts forever)

I like to have the scramble with thinly sliced toast which I panfry on a griddle with a little extra virgin olive oil sprinkled with sea salt flakes. Yumster!

Perfectly cooked vegan scrambled tofu

Perfect Scrambled Breakfast Tofu

Serves 2
Prep time 5 minutes
Cook time 8 minutes
Total time 13 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot

Ingredients

  • 1 Shallot (thinly sliced)
  • 1 tablespoon Chopped Parsley
  • 1 tablespoon Olive Oil
  • 200g Tofu (chopped into small cubes)

Cashew Cream

  • 1 tablespoon Nutritional Yeast
  • 1/2 cup Cashews (unsalted)
  • 1 cup Water
  • 1/2 teaspoon Turmeric (powder)
  • 1/2 tablespoon Salt
  • 1 teaspoon Vegetable stock (powder)

Directions

Step 1
Start by blending all the Cashew Cream ingredients - the cashews, water, vegetable stock powder, turmeric, salt and nutritional yeast. Don't worry if this looks too liquid, it will thicken up once you add it to the pan with the tofu.
Step 2
Heat the olive oil in a non-stick frying pan for a minute or so. Add the shallots and cook them for 3 minutes then add the tofu and leave it cooking for 5-10 minutes, stirring occasionally, until it's golden and slightly crispy. You can use a wooden spoon to flatten (scramble) some of the bits of tofu.
Step 3
Add the cashew mixture until the scramble is softly set, around 2 minutes. Give a final stir and serve the velvety tofu without delay. Garnish with parsley and some chillies (optional) and serve with nice bread.

 

2 Comments

Add a comment
  1. Jane Booth

    · · Reply

    Can you use silken tofu to make this or is it better with firm tofu?

    • Sofia

      · · Reply

      Hi Jane, thanks for your question and for visiting my site. This is definitely better with firm tofu as you want to get the bits of tofu a little crisp and golden brown – you can’t achieve that with silken tofu. Have you seen my chocolate mousse though? It’s made with silken tofu and it’s absolutely delicious (it wouldn’t work with firm tofu) http://whatthehelldoveganseat.flywheelsites.com/dreamy-chocolate-mousse/ Sofia

Add a comment