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!
Perfect Scrambled Breakfast Tofu
|Prep time||5 minutes|
|Cook time||8 minutes|
|Total time||13 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Misc||Child Friendly, Serve Hot|
- 1 Shallot (thinly sliced)
- 1 tablespoon Chopped Parsley
- 1 tablespoon Olive Oil
- 200g Tofu (chopped into small cubes)
- 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)
|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.|
|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.|
|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.|