This vegan tofu scrambled contains 2 secret ingredients for a delicious meal bursting with vitamins and protein!
Did I really dare to call my vegan scrambled tofu “the best”? Yes Madam! I have been making and perfecting my recipe for years and have now created this recipe which is as delicious as it is healthy. No need to be afraid of the dry scrambled tofu here!
I love this recipe so much that I prepared a video to show you how easy it is to make. You can watch it below as well as on my slowly but steadily growing YouTube channel . I plan to post videos there regularly if all goes well. Please let me know what you would like to see as content, because I am creating it all for you!
You may remember the scrambled tofu from my vegan sugar shack post , which you should definitely take a look at to learn a little more about this Quebec tradition and get some typical vegan recipes. The recipe for my vegan cretons can also be found there, as well as on my YouTube channel.
Scrambled tofu is one of those dishes that I like to eat in the morning as well as in the evening. It goes great with avocado toast, or kimchi fried rice, or in a delicious sandwich bursting with veggie! You can absolutely make it ahead of time and keep it in the fridge for a few days, although I don’t recommend going beyond 3 days due to the secret ingredient.
I’m actually using not one, but two secret ingredients, which you can also omit if you prefer, but at the risk of sacrificing a little taste and texture. I’m always a little disheartened when I see people frying seeded tofu with turmeric and calling this dry mixture ‘scrambled tofu’.
I like mine a little runny, but not too runny, and I have found cauliflower and chickpea flour to be perfect for the task. You can even buy frozen shredded cauliflower, so no excuse! But if you have a few minutes, just grate it yourself before you fry it in the pan.
Once cooked, add the tofu and spices and cook 2-3 minutes. Then add a few tablespoons of organic chickpea flour, which is easily found in bulk, and a little vegetable milk until you are satisfied with the texture.
Cooking the chickpea flour well, about 5 minutes, is crucial to avoid ending up with an unpleasant metallic taste (which disappears completely when cooked, I promise). Like in these chickpea flour chocolate chip cookies .
And you can of course add as many veggies as you want, or even vegan cheese or sausage for a little more special version! The possibilities are endless and just waiting for you 🙂Print
Vegan Tofu Scramble Recipes
Vegan Tofu Scramble with 2 secret ingredients for a delicious meal packed with vitamins and protein!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 1
- Category: Vegan
- Method: Main Course
- Cuisine: American
- Diet: Vegan
- 400 g crumbled tofu
- 1/3 grated cauliflower
- 1/4 to 1/3 cup water
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kala namak salt *
- salt pepper
- Olive oil
- 2 tbsp chickpea flour
- 1/4 cup vegetable milk
Heat a pan over medium-high heat and add the grated cauliflower and water. Bring to a boil and cook for 5 minutes.
Add the tofu and spices and mix well until everything is yellow. Add the chickpea flour, milk (I like to use soy or oat milk) and cook well, at least 5 minutes.
Taste and add salt & pepper to taste.
- Serving Size: 2
- Calories: 175 kcal
Keywords: Vegan Tofu Scramble