Scrambled ‘egg’ tofu is simply to DIE for! If you are looking for a vegan, gluten-free egg substitute option, this 2 steps recipe is totally for you. It’s the perfect addition to your avocado toast. My loaded avocado toast is built from: gluten-free & vegan raw olive crackers, black bean spicy hummus, avocado, and the scrambled tofu!! It’s a vegan loaded breakfast delight 🙂
- 500 mg soft tofu
- 2 tsps turmeric
- 2 tsps smoked paprika
- 2 tsps oregano
- avocado oil
- salt (to taste)
- pepper (to taste)
- 1 avocado
- black bean hummus
- bread or gluten-free crackers
Time needed: 20 minutes.
Scrambled ‘egg’ tofu in 2 easy steps:
- Frying soft tofu
Firstly, in a non-stick pan add a bit of avocado oil (medium heat) then add your soft tofu. Use a spatula to break up the tofu into small pieces and let all the water evaporate. This step usually takes about 15 mins.
- Spicing your scrambled tofu
Once all the water has evaporated you can now add all your spices and mix well. Turn your heat to high and cook your scrambled tofu for about 5 mins until all pieces are firm. Ready to serve!
Tip: Tofu just like an egg is pretty bland. If you like tofu to be infused with lots of flavour, you can marinate your tofu overnight. In the morning, simply take it out of the fridge and follow the same cooking instructions as set out above.
I love to hear your feedback. Try this recipe, use hashtag #adelinamatinca on Instagram or leave a comment below. I hope you enjoy this recipe!