
Tofu scramble is something I’ve been making for years at this point but now I think I’ve really perfected it. Of course I want to share my revelations with you, however small they might be, and her is now my new tofu scramble recipe along with what I think is the best summer accompaniment; juicy roasted tomatoes.
What I have realised is that the scramble needs some moisture to really become the right texture. My favourite way of adding moisture is to use unsweetened soy milk. It has a neutral flavour and creamy texture that suits savoury cooking very well.
I have also started using kala namak or black salt as it is also called. It is an Indian salt that has very much that eggy flavour you might remember and love. It really does make the tofu scramble taste like eggs, not just look like them. You’ll find this salt online or in most Indian and Pakistani shops.
Finally a little note about add ins because tofu scramble really is very versatile. I love adding greens to mine for example, like kale or spinach, by simply wilting them into the scramble towatrds the end of the cooking process. Other vegetables that make nice add ins are tomatoes, mushrooms and bell pepper. All of these are also great in combination with leafy greens. You could also stir in some beans like black beans for a Mexican touch with the right set of spices. You can find my recipe for such a version here. But the options are endless – be creative and enjoy!
Also check out my other summer brunch worthy recipes that were featured alongside this one in this youtube video; chocolate granola and red summer fruit salad.
Malin x


Tofu Scramble and Roasted Tomatoes
Serves 4.
INGREDIENTS:
250 g cherry tomatoes on the vine
2 tbsp rapeseed oil
1 onion
400 g block of firm tofu
0,5 tsp ground turmeric
0,5 tsp kala namak / Indian black salt (optional)
0,25 tsp smoked paprika
Black pepper and salt, to taste
0,5 cup oat milk
2 tbsp nutritional yeast
METHOD:
Preheat the oven to 200 degrees celsius.
Clean your tomatoes and pat them dry. Drizzle with 1 tbsp oil and season with salt and pepper. Give them a shake to coat and roast in the oven for 15-20 minutes. Until they become a little browned and burst.
In the meantime make the tofu scramble. Chop the onion and saute it in 1 tbsp oil over medium heat. Until it is translucent and softened, this usually takes about 3-4 minutes.
Drain the tofu and crumble it into the pan with onion using your hands. You want to make it into small pieces so avoid crumbling it too finely. Sprinkle in all your spices including the kala namak/black salt if using it. Season with black pepper but hold off on the salt for now if you are suing the black salt.
Pour in the soy milk and give everything a good mix to disperse the spices evenly. Cook like this for about 3-4 minutes, until you reach a good scramble egg like texture. Then take it off the heat.
Sprinkle in the nutritional yeast and give it all a good mix. Taste and adjust the seasoning to your liking.
Serve any way you like. I like it on top of toast with a little sliced avocado and cracked black pepper.
