Vegan · breakfast
Fluffy Vegan Tofu Scramble
A protein-rich, egg-free breakfast scramble with turmeric, black salt and spinach. Ready in 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Ingredients
- 400 g firm tofu, drained
- 1 tbsp olive oil
- ½ small onion, finely diced
- ½ tsp ground turmeric
- 2 tbsp nutritional yeast
- ¼ tsp kala namak (black salt) for an eggy taste, or regular salt
- 3 tbsp plant milk
- 2 handfuls spinach and black pepper
Method
- Heat the oil in a pan and cook the onion for 3 minutes until soft.
- Crumble the tofu into the pan with your hands into small and large pieces.
- Add turmeric and nutritional yeast and cook 4 minutes, stirring, until lightly golden.
- Stir in the plant milk to make it creamy, then the spinach until just wilted.
- Take off the heat, season with kala namak and pepper, and serve on toast.
Cook's notes
- Add kala namak at the end — heat dulls its eggy flavour.
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