What better way to start your day than with a nutritious tofu scramble?
It’s rich in protein, easy to prepare, and last but not least, really tasty.
There are many different versions of preparing tofu scramble, but it comes down to the right flavor, look and feel of the recipe.
In this version, we are using regular tofu as well as smoked tofu. The reason is simple: Adding the smoked brings out an extra smoky flavor that goes well with the overall dish.
To make it more creamy and less dry, we’re adding a quickly whipped up oat cream that adds moisture, depth, and color. This element is important to the overall feel of the recipe.
The chives at the end give some additional freshness and color. You should enjoy this tofu scramble with other vegetables, especially tomatoes go really well.
After breaking the tofu into smaller chunks pieces, dicing the onion, and cutting the smoked tofu, you start directly by preparing the cream.
Simply mix the oat cream with the turmeric, black salt, and garlic powder. If you do not have oat cream, you can replace it with soy cream or cashew cream. You should be able to find it in most supermarkets.
The black salt (Kala Namak) goes really well with the scramble since it has a taste similar to original eggs. But in case you can’t find it, simply use regular sea salt instead.
After the onions and tofu have fried for a few minutes and the tofu is turning slightly brown, add the cream and mix everything well. Take off the heat after 2 more minutes of simmering.
For decoration, go for chives or spring onions, and give it a strong pinch of black pepper on top.
You can enjoy this scramble with salad, wholewheat bread, baked beans, or whichever side you wish you choose.
- For the tofu
- 1 block firm tofu (400g)
- 1/2 onion
- 1 block smoked tofu (180g)
- 2 tbsp olive oil
- For the sauce
- 1 cup oat cream
- 1 tsp garlic powder
- 1/2 tsp black salt (Kala Namak), alternative: sea salt
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1 tbsp lime juice
- To decorate
- Black pepper
- 1 bunch chopped chives, or chopped scallions
Break the tofu into smaller chunks by hand. Dice the onion, cut the smoked tofu into small cubes.
For the sauce, mix the oat cream with garlic powder, salt, turmeric, black pepper, and lime juice, set aside.
Add the olive oil into the pan and bring to medium heat.
Fry the onions for 3-5 minutes, stir slightly. Add the smoked tofu, fry for another 2 minutes, then add the rest of the tofu. Stir occasionally and fry for 5-7 minutes until the tofu turns slightly brown.
Add the sauce, stir well until all is covered. Let simmer for 2 minutes, then turn off the heat.
Decorate with chopped chives and black pepper, serve with bread and fresh tomatoes.