Vegan scramble is one of the easiest and quickest dishes one can prepare and it’s basically a staple in most houses. Who’s never eaten scramble before, right?
For those who don’t fancy reading a recipe, you’re welcome to watch the step-by-step video here.
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But for those of us who prefer the written word…
350/400 g silken tofu (any kind will do: firm/soft etc.)
1 loaded Tbs coconut cream for frying (substitute with oil if you prefer)
1 flat tsp turmeric powder
2-3 pinches of Indian black salt (kala namak)
salt to taste
- Unwrap the tofu and place it in a bowl. Sprinkle the turmeric powder, Indian black salt and the salt on the tofu.
Tip: Don’t be tempted to add more turmeric even if you can’t see the mixture turning yellow. It turns yellow really once it’s fried. Same thing for the Indian black salt. Be careful, if you add too much you’re in for a night of drinking gallons and gallons of water! It’ll make you feel like a thirst desert explorer.
- With a fork, crush the tofu until it looks like scramble. Don’t turn it into mash 😉 Then mix everything so that the turmeric and the salt blend in with the tofu.
- Heat the skillet and add the coconut cream. Wait for it to melt and do a circular motion with the skillet to make sure it covers most of the surface. Then add the tofu mixture and fry it to the level you like it. I enjoy a bit of brown in my scramble.
Serving suggestions: Serve with toast, Tofutti cream cheese, baked beans, grilled vegan sausage, grilled tomatoes, fried mushrooms, hash browns. Basically, go to town with a vegan breakfast 😀