TOFU SCRAMBLE WITH TOMATOES AND CHIVES

Tofu Scramble

This tofu scramble with tomatoes and chives is perfect for long weekend breakfasts. Kala Namak is the secret ingredient, which makes it taste like eggs!

 Course Breakfast

 Cuisine American

 Keyword tofu scramble, tofu scramble recipe, tofu scrambled eggs

 Prep Time 5 minutes

 Cook Time 5 minutes

 Total Time 10 minutes

 Servings 2 people

 Calories 181 kcal

 Author Sina

Ingredients

·         1 tablespoon olive oil

·         7 oz block firm tofu

·         1/2 small red onion, chopped

·         1 teaspoon turmeric

·         1/4 cup water

·         1 tablepoon soy cuisine (optional), you can also use almond butter instead or just leave it out

·         1 teaspoon soy sauce

·         1 pinch kala namak

·         black pepper, to taste

·         1 large tomato

·         1/4 cup fresh chives, cut into rings

Instructions

1.     Use a fork or hands to crumble the tofu into small pieces. In a medium pan, heat the olive oil over medium heat. Cook the tofu for 1 minute, then stir in the red onion.

2.     Cook for another 2 minutes before adding the turmeric. Add the water and season with soy sauce, kala namak, and black pepper.

3.     Cut the tomato into small chunks and add it to the scrambled tofu. Sprinkle with chives.

Recipe Notes

·         I used firm tofu for my tofu scramble. I know some other tofu scramble recipes call for silken tofu. But I like to have a bit of texture and by adding water and soy cream (or almond butter), you get a very egg-like texture.

·         I usually use soy cream, also called soy cuisine, for my tofu scramble. If you can't find it, you can just replace it with almond or cashew butter. It's very important for the texture of this recipe, so don't leave it out.

·         You can easily personalize the recipe with extra vegetables and spices. I also like to add spinach, kale, red bell pepper, and mushrooms. Sometimes I even add a bit of shredded vegan cheese.

·         You can serve the tofu scramble with toast, bagels, hash browns, or even wrap it up in a  tortilla for a breakfast burrito.

·         Stored in an airtight container in the fridge, tofu scramble will last for about 3-5 days. 

·         You can easily reheat this tofu scramble if you have any leftovers. Just reheat it in a small pan on the stovetop. Add a bit of water and maybe some more almond or cashew butter if it became too dry.

Sources: https://veganheaven.org/recipe/scrambled-tofu-with-tomatoes-and-chives/