This quick and simple breakfast is a plant-based staple, found in vegan cookbooks the length and breadth of the land. Here’s mine:
For the scramble:
- 1 box firm (plain or smoked) tofu – drained
- 1 small white onion
- 2-4 cloves garlic (according to taste)
- 1/4 teaspoon turmeric
- 1/4 litre low-sodium vegetable stock (e.g. Kallo or Marigold)
For the extras (optional):
- Nice, fresh wholemeal bread
- 6-8 white or chestnut mushrooms – washed and sliced
- Olive oil to coat the pan
- 2 teaspoons liquid aminos (e.g. Bragg’s or Marigold)
- Cherry tomatoes
- Rosemary to garnish
Finely chop the onions and garlic, or if you have one use a hand blender with a mini-chopper attachment (this is by far and away my most valued kitchen accessory) – this will make a paste if you continue to process for long enough, which will give a smoother scramble without those pesky crunchy bits in it.
Heat a pan and add a small amount of stock, followed by the onions and garlic. Cook on a low heat for 5 minutes. The onions should be soft rather than browned or crispy. Add the turmeric and with your hands crumble the tofu into the pan. Stir and heat through before serving.
To griddle the mushrooms, coat a frying pan or griddle with a small amount of olive oil (a brush is ideal for this). Throw on the mushrooms and add the liquid aminos (a low-sodium alternative to soy sauce). Turn occasionally with a wooden spatula until done.
You can put more or less anything into a tofu scramble. This recipe is for a basic scramble that more or less resembles scrambled egg. If you’re not bothered about that, go play! I have had green scrambles and curried scrambles, scrambles containing mushrooms or courgettes or spinach or chilli: the variations are only as limited as your imagination…
That said, my kids still aren’t that fond of scramble with crunchy bits in it, so this is mostly what I make, with extras on the side.