Vegan Creamy Tofu Scramble

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I was never much of a scrambled egg fan when I wasn’t vegan, but now i’ve had tofu scramble, I like it better than the real thing! Super creamy, flavoursome and packed with delicious plant protein! Perfect for a weekend breakfast or brunch, served with some sourdough toast, beans, and vegan sausages.

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Serves: 4 | Total Cooking Time: 20 minutes

Ingredients

• 70ml unsweetened almond or oat milk

• 1 tsp paprika

• 1 tsp garlic granules

• 1 tsp turmeric

• 4 tsp nutritional yeast

• 1 tsp miso paste

• 350g silken tofu

• 400g firm tofu

• Couple of handfuls of spinach

• Salt, pepper, and chilli flakes, to taste

Serve with sourdough bread, plant-based butter, and sliced avocado.

Instructions

1. Blend the first 7 ingredients together, until smooth. This will make your egg-sauce.

2. Heat a frying pan up on medium heat and pour in the egg-sauce.

3. Crumble your firm tofu up into small pieces with your hands and add to the pan. Mix to coat the crumbled tofu in your egg-sauce.

4. Allow to cook for roughly 10 minutes, mixing every few minutes. The tofu scramble should start to thicken, crisp a little and be cooked right through.

5. Once at this stage, throw in your spinach and let it wilt. Then, assemble your tofu scramble how ever you like - personally I like it on buttered sourdough toast with avocado, but beans and vegan sausage is also a great combo!