scrambled tofu for breakfast
A couple of weeks ago I ate some delicious asian style scrambled tofu at a cafe. In my pre-vegan days one of my favourite weekend breakfasts was scrambled eggs on toast. I have never tried to replace it with scrambled tofu, figuring that it would just be a disappointment. As a general rule I hate replica foods, at best I find them a disappointment, at worst disgusting.
But this week I gave it a go. Almost every scrambled tofu recipe out there uses firm tofu. I can’t think why, the texture is just wrong. I used silken tofu because it most closely resembles the soft texture of good scrambled eggs. With some turmeric for colour, fried onion, liquid smoke and chilli for flavour, what I produced was not just a really credible replica of scrambled eggs, but a really, really delicious dish in its own right. It will become a regular Sunday breakfast.
I served it on sourdough toast ‘buttered’ with some cashew cheese.
- 1 onion (thinly sliced)
- 300g silken tofu
- ½ teaspoon turmeric
- 3 drops liquid smoke (don't add too much, it is nicer when it is subtle)
- sriracha chilli sauce
- salt
- 1 tablespoon olive oil
- Heat the oil in a frying pan and fry the onion until nicely brown. Don't shortcut here, the flavour relies on the onions being nicely caramelised.
- Add the silken tofu and break up into small pieces
- Add the turmeric and liquid smoke and continue to fry stirring occasionally.
- Once done stir in a few drizzles of sriracha chilli sauce. Add salt to taste.
I don’t think I’ve tried liquid smoke in a tofu scramble!
Have you ever used black salt in yours? If you miss the taste of eggs then it might appeal to you.
The liquid smoke/chilli combo is great in this dish. Only a tiny bit of smoke, so it is really subtle. I haven’t tried the black salt yet, but the sulphurous part of the egg experience was never my favourite part, it was the texture I craved and the silken tofu does it really well. I have about five kinds of salt at the moment, a sixth can’t hurt. Will give it a try. 🙂