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Main dishes, Recipes

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

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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)

Cakes

Vegan Chocolate Brownies

Choc brownieThese chocolate brownies are mega popular at 3 Valley Veg*ns events, and everyone wants to know how to make them.  They are REALLY easy!

Chocolate brownies

  • 250g plain flour
  • 150g demerara sugar 
  • 150g white caster sugar
  • 65g plain cocoa powder
  • 1 tsp baking powder 
  • 1 tsp salt
  • 280ml water
  • 220ml sunflower oil (or other veg oil)
  • 1 tsp vanilla extract
  1. Preheat the oven to 180 deg C / Gas mark 4.
  2. Take a large bowl and add the flour, sugar, cocoa powder, baking powder and salt.  Stir them together.  
  3. Pour in the water, oil and vanilla.  Mix well until blended with no lumps.  
  4. Pour into a 23x33cm (9×13 in) greased baking tin.  
  5. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.  Let cool for at least 10 minutes before cutting into squares.

 

Cakes

Victoria Sandwich cake

Quote
  • 270g plain flour
  • 50g cornflour
  • 300g sugar
  • 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
  • 300ml soya milk or other non-dairy milk
  • 5 tbsp veg oil
  • 1tsp bicarb
  • 2tsp baking powder
  • 2tsp lemon juice

Sieve and combine the dry ingredients in a mixing bowl.  Combine the wet ingredients in a separate jug.  Whisk lightly – the milk mixture will thicken slightly when you add the lemon juice.  Pour into the dry ingredients, stir lightly until well mixed (don’t over-mix).  Pour into sandwich tins and bake at 175deg until golden brown.

When cool, sandwich together with good jam and vegan buttercream