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
Scramble the tofu using a fork on a chopping board (or directly in a wok)
Heat in a large wok and mix in 1 tablespoon of oil
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.
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.
Cooking scrambled tofu (photograph by Estelle)The Big Veggie Brunch photo collage (images by Estelle and Phil)
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
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