A one-pan wonder! Easy to make, packed full of flavour and low in fat, tofu scramble has become a staple of weekend breakfast, brunch and sandwiches in the Quiet Vegan household. This is one of those vegan meals that everyone has their own special formula for, so you can adapt this one to suit your particular tastes; sometimes I add chopped spring onions and basil or coriander for a fresher flavour, or mushrooms and thyme for something a bit more comforting and wintry. Either way, see this as a base and get experimenting!
Serve on toast for a light breakfast, with delicious savoury muffins or pancakes for brunch, or just go all-in for a good old Full English!
- 350g (1 pack) silken firm tofu
- 1 tsp oil
- 1 red onion, chopped
- 4 garlic cloves, sliced
- 1 red chilli, sliced
- 1 tsp seeds (black onion, cumin, and mustard seeds all work well)
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp soy / aminos
- 5 sprigs fresh thyme, leaves picked (or another fresh herb of your choice)
- Black pepper
- Heat the oil on a moderate heat in a large pan. Add the onion, garlic and chilli and cook gently until the onion is soft and the garlic has browned a little.
- Add the spices and stir. Leave to cook for a minute – I find this helps to release the flavours and prevent bitterness.
- Add the tofu and mash with a fork to break it down into smallish chunks. Stir to combine and leave to cook for a couple of minutes before adding the vinegar and soy / aminos. Stir again.
- Allow the scramble to cook gently for 20 minutes, or until you have the consistency you want. The longer you cook it, the drier it will be.
- To finish, add the thyme and black pepper.
2 tbsp nutritional yeast, for a more cheesy flavour
1 tsp liquid smoke
Chives or spring onions to garnish
Leftovers make great sandwich fillings!