When making a vegan breakfast, it’s relatively easy to source vegan sausages, bread and even hasbrowns, but scrambled eggs are another matter.
If you want to make flavourful, perfectly textured scrambled tofu that easily rivals scrambled eggs, here’s what to do (with thanks to Jolinda Hackett for the inspiration for this recipe)
- 396g (14 oz) pack of tofu (standard, not silken)
- 2 sprays of liquid aminos
- ½ tsp tumeric
- ½ tsp garlic granules
- 4 tsp yeast flakes with B12
- 2 tsp olive oil + 1tbsp for the pan
- 1 red pepper
- Salt and pepper to taste
- Drain the tofu and press out the excess liquid against kitchen towel
- In a large bowl roughly mash the tofu with the aminos, tumeric, garlic and olive oil
- De-seed and finely chop the red pepper
- Warm the remaining oil in a large pan over a medium heat and fry the pepper until soft
- Tip in the tofu and fry for about 8-10 minute, stirring occassionally until the flavours taste cooked through
- Stir through the yeast, season to taste (I recommend lots of pepper), give a final taste test and serve
The result is rather yummy and perfect for breakfast.
One thing I’d say, though, is that if you’re going to try a vegan meal, try not compare the components to their meaty/eggy/dairy-rich cousins – it’s not about being better or even the same as, it’s about being different, and we can all benefit from widening our experiences with food, whatever our day-to-day diet needs and choices.