This recipe is long overdue… so here goes…
Most scramble recipes use hard tofu. Personally, I think that’s a bit gross and far too dry… I usually use momen tofu, but silken tofu or maybe a soft medium tofu are also fine for this recipe. The softer the tofu, the more careful you have to be not to overcook it, as it will separate if you’re not careful…
These quantities are rough… if it isn’t obvious. A bit of taste-testing as you go couldn’t hurt… and you should always do that. After all, my ingredients may not be sourced from the same places as yours, and might be a little different in taste. Same goes for any and all recipes you use that you haven’t invented yourself!
Fufu! (aka French-style Scrambled Tofu)
vegetable oil (not olive, it’s too bitter for this)
large pinch of turmeric
scant tablespoon Braggs soy sauce (or another gluten-free dark soy sauce or tamari)
scant tablespoon savoury yeast flakes (aka nutritional yeast)
mushrooms, sliced (2-4 buttons)
spinach or chard, chopped (around a large handful)
half a block of momen (silken to medium) tofu (around 375g)
salt and pepper
toast & tomato wedges to serve
1. In a non-stick frying pan, heat up a little oil on high heat. Fry mushrooms until near done, then add spinach, stir until just wilted.
2. Turn down heat to low. Push mushrooms and spinach to the side. Add a splash more oil, and fry the turmeric for a few seconds.
3. Add tofu to pan, breaking it roughly.
Add soy sauce, savory yeast flakes, a little salt and pepper.
Stir until combined.
4. Stir the mushrooms and spinach into the scramble. Stir gently until tofu is heated through. (Do not overcook, or the water will separate from the tofu!).
5. Serve over gluten-free toast, with a side of tomato wedges.
+ You can do this without the mushrooms and spinach, but they really lift the flavour. Other things I add sometimes include: diced shallots, diced green beans, chopped kale.
+ Some people like adding dried mixed herbs to their scramble… I don’t! Yuck. (I’m a purist about my scramble, can you tell?) Sometimes I add a TINY bit of chopped fresh basil or parsley.
+ This is a good base recipe for scrambled tofu. You could add all sorts of things to it… but I like it nice and simple. I think breakfast should be quick and easy! If you’re going to do a big cooked breakfast, you could do some sides like gluten-free soy sausages, tempeh bacon, cooked tomatoes, avocado, salsa, and cook the spinach and mushrooms separately with garlic.
+ Nutritional/savoury yeast is not the same as other yeasts, like brewers yeast or whatnot. DO NOT REPLACE WITH OTHER YEASTS or it will taste rather awful. Go down to your health food shop and harass them until they give you some. It’s tasty and worth the effort, and you can also make vegan cheese out of it… and I’ll be posting recipes for cheese soon!
And on another note…
This isn’t organic, sadly, but… check this out:
2.5kg cans of tomato! Big enough for ya? … Yep. It sure is. Methinks these cans will keep me going for a while…