Vegan Scrambled Tofu Recipe

Serves 4

168

Vegan Scrambled Tofu Recipe

A vegan alternative to scrambled eggs - packed with plant based nutrition!

5 minPrep Time

5 minCook Time

10 min

Author: Amy Darcy

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Ingredients

• 400g organic firm tofu
• 2 tbs Vitasoy Almond Milk Unsweetened
• 2 shallots, green end only, sliced
• 2 tbs extra virgin olive oil garlic infused
• ½ tsp sea salt
• ¼ tsp pepper
• 2 tsp ground turmeric
• 1 punnet of baby roma tomatoes, halved lengthways
• 50g baby spinach
• 50g rocket
• 4 slices wholegrain toast (you can use gluten free wholegrain toast if you prefer)

Instructions

1. Slice the tofu into chunky cubes and place onto a clean tea towel to soak up any moisture.
2. Place the tofu into a large bowl and add the Vitasoy Almond Milk Unsweetened. Mash with a potato masher until crumbly. Set aside.
3. Add the infused olive oil to a large non-stick pan on a medium heat. Once the pan and oil has started to heat, add the tofu, turmeric, salt, pepper and shallots. Cook for 2-3 minutes stirring continuously until the tofu is a rich yellow and very hot.
4. Whilst waiting for that to cook, in a separate small frying pan add a dash of olive oil and cook the tomatoes on a medium heat until cooked, turning after about a minute.
5. Then add the spinach and rocket to the small pan to slightly wilt (this will take 30-60 seconds on a low-medium heat).
6. Once tofu is cooked, serve immediately on toast with a side of tomatoes and the wilted spinach and rocket.