Creamy Tofu Scramble

This morning (Monday, I’m Australian so I live in the future 😂) I was lying in bed before my alarm went off, and scrolling through Facebook. I happened upon a @buzzfeed article where one of their writers tried scrambled egg recipes from 5 celebrity chefs and ranked them. Obvs, seeing recipes for luxuriously creamy and silky scrambled eggs while I was hungry made me crave them like crazy. Unfortunately i swiftly remembered it’s #veganmonday so I couldn’t eat eggs today. Decided to settle on a luxury silken tofu scramble instead. And it worked like an absolute charm 😍

This is controversial but I might actually like this better than scrambled eggs. A lot of egg makes me feel a little sick sometimes and honestly I think silken tofu is one of the most texturally-beautiful foods in existence (thanks Japan!).

Stats – Serves 2, takes 10 minutes, costs about $20 for ingredients with leftovers to make again, and contains a serve of all three of protein, iron and calcium for your plant-based dietary needs 🌱👌


 

Ingredients

30g vegetable shortening (we’re here to be vegan, not healthy)
150g silken tofu, drained
3/4 cup plant milk (soy works fab)
1 tbsp cornflour
1 clove fresh garlic, finely diced
1.5 tsp ground turmeric
1/2 tsp vegetable stock powder
1/4 tsp ground nutmeg
Pinch sweet paprika
Good crack each of sea salt and coarse black pepper
Fresh crusty bread (I’m obsessed with this wholewheat miche sourdough from @sonomabakingco), salted vegan butter/margarine, and roughly-chopped parsley, to serve

 

Method

Combine milk, cornflour and spices in a bowl and whisk using a balloon whisk until bubbly, frothy and lump-free. Add silken tofu and garlic, give a light mash with the whisk until tofu is broken up into small chunks, and stir through salt and pepper.

In a frying pan, melt vegetable shortening over high heat. Add tofu mixture. When it starts to get hot and bubble, turn heat down to minimum and gently stir with light pushing motions until thickened and cooked.

Serve topped with parsley and black pepper, on top of a nice slice of toast with vegan butter 🙌

 

 

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