Scrambled Tofu on Toast
A delicious, high protein vegan alternative to scrambled egg on toast. Great as a hearty breakfast, lunch or light dinner, and even better when paired with a colourful side salad!
Ingredients
- 1 TBSP oil (preferably olive)
- ½ medium brown onion (60g) finely diced
- 2 TBSP red bell pepper finely chopped (optional)
- 300 g / 10½ oz firm tofu* drained (no need to press)
- ½ tsp garlic granules
- ¼ tsp ground turmeric
- ½ tsp kala namak salt** (or use sea salt if you don’t want an ‘eggy’ flavour)
- freshly ground black pepper to taste
To serve:
- 4 thick slices of multigrain seeded bread
- dairy-free spread
Suggested accompaniments:
- Mixed salad
- Dollop of hummus or vegan mayonnaise
- Drizzle of Balsamic glaze
Instructions
- Heat the oil in a large frying pan (skillet) over medium heat and cook the onion until soft and translucent (3-5 minutes). Stir in the red pepper, if using.
- Drain the tofu and give it a squeeze to remove excess water. Using your hands, break the tofu into chunky crumbs.
- Add the tofu to the frying pan, and sprinkle the garlic granules and turmeric on top. Stir until the tofu is completely golden in colour. Use a wooden spoon to break down any tofu chunks that are too large. Leave the tofu to cook until it starts to lightly brown, stirring occasionally.
- Prepare your bread and any side salad.
- Sprinkle the salt on top of your scramble and stir through to combine. This is especially important if you use kala namak salt as you don’t want any clumps!
- Season with freshly ground black pepper, and adjust the salt to taste.
- Serve the scramble on toast along with your favourite accompaniments.
Notes
tsp = teaspoon | TBSP = tablespoon.
* I use Cauldron Authentic Tofu, which is widely available in UK supermarkets. You can also use extra firm tofu (such as Tofoo) but it will give a slightly chewier texture. I would recommend adding a splash of milk into the scramble (after you’ve added the spices) to soften it up a little.
** Check out my ‘Top Tips’ section for info about kala namak and where to buy it in the UK. Just to note, kala namak can smell very pungent when you first add it to the pan but it soon dissipates.
Storage tips: Any leftover scramble can be refrigerated for a couple of days. It also freezes well.