Frying scrambled tofu

Easy scrambled tofu recipe, as enjoyed at National Vegetarian Week #NVW16

Big Veggie Brunch plate
Scrambed tofu and other vegan treats on a sample plate from the Big Veggie Brunch.

We had a wonderful time running the Big Veggie Brunch last week as part of National Vegetarian Week in Todmorden, offering free vegetarian and vegan breakfast foods to all. One of the most popular dishes was Andrew’s scrambled tofu. Here is the recipe for you to try it yourself!

Ingredients

  • Large block of plain tofu (cheaper stuff, e.g. from Chinese supermarket, works better for scramble due to higher water content)
  • Sunflower oil
  • Turmeric
  • Soy Sauce
  • Seasoning

Method

  1. Scramble the tofu using a fork on a chopping board (or directly in a wok)
  2. Heat in a large wok and mix in 1 tablespoon of oil
  3. Heat on a medium flame for approximately 12 minutes, stirring often, until most of the water has evaporated and it has started to (very, very slightly) brown. The consistency should look like scrambled egg.
  4. Stir in 1 tablespoon soy sauce, 1/3 teaspoon ground turmeric and other seasoning (e.g. ground salt/chilli/garlic) to taste

The yellow colour of turmeric with the salt of the soy sauce helps to make this look and taste a bit like scrambled eggs (but better, in our opinion). Feel free to change the flavours to whatever you like, perhaps Mediterranean herbs or Chinese five-spice.

Frying scrambled tofu
Cooking scrambled tofu (photograph by Estelle)
The Big Veggie Brunch images
The Big Veggie Brunch photo collage (images by Estelle and Phil)
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