This Tofu Scramble ticks all of my breakfast boxes. Quick? Check! Easy? Check! Delicious? You betcha! Looks like sunshine on a plate? Sure does! What better way to start the day, eh?
It’s annoyingly difficult to eat out for breakfast here in Belfast. Sure there are a few places that have vegan options – but more often than not, it’s mushrooms on toast. Or avocado on toast. Now, as much as I love mushrooms on toast, I can only have them so much before I get verrrry tired of them. As for avocado on toast – I refuse to order it out and pay 7 quid when I can make it just as easily at home, thank you very much.
Because it’s hard to indulge on a breakfast out on the weekends, we make sure to chow down on something lovely at home. Often, that something delicious is this plate of colourful goodness.
Tofu is magic stuff. Isn’t it? It’s a real chameleon. Fancy some fish and chips? Batter a bit of tofu. Craving some chicken fingers? Crumb some tofu! Want a little scrambled eggs on toast? Crumble up some tofu. What. A. Star.
Anyway, this tofu scramble is 10/10 delicious. There’s a wee bit of heat, some fresh veggies, and toasty sourdough. Oh, and it looks a hell of a lot like the real deal. You may even fool your omnivorous friends! Give it a go and let me know how you get on in the comments.
Easy Tofu Scramble
Ingredients
- 4 slices Sourdough Bread Toasted
- 1 block Extra Firm Tofu
- 1/4 cup Almond Milk
- 1/2 tsp Turmeric
- 1/2 tsp Cumin Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Sea Salt
- 2 tsp Olive Oil
- 1/2 Red Onion diced
- 100 grams Baby Tomatoes chopped in half
- 100 grams Spinach roughly chopped
To Serve
- Coriander Leaves
- Sriracha Sauce
Instructions
- Press tofu using desired method. (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
- In a small bowl combine all the spices with the 1/4 cup of Almond Milk – set aside until later.
- Place a large pan over medium-high heat. Once hot, add olive oil followed by the red onion – sauté until the onion is beginning to soften.
- To the pan, add tomatoes and spinach cook until the tomatoes are softening and the spinach has wilted. Remove the veggies from the pan and set aside while you cook the tofu.
- In the same pan, crumble in the tofu (I just press the tofu between my fingertips). Add the milky spice mixture and cook for 5-10 minutes or until the milk has been completely absorbed.
- Add the veggies back to the pan and combine everything well.
- Spoon the mixture over your toasted sourdough and garnish with some coriander leaves and hot sauce.
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