Scrambled Tofu with Sauteed Truffle Spinach
Your perfect vegan brunch...
My first Veganuary recipe attempt and it went pretty well.
Weekend brunch of egg on toast is one of my staple favourites so I decided to try and make a vegan version.
The result was fairly soft and creamy scrambled tofu, wilted truffle spinach on a slice of dark rye sourdough toast.
The first mouthful, if you’re not use to tofu, does still taste slightly ‘meh’ but once mixed with the toast & spinach it’s actually pretty delicious and has a very similar texture and flavour to scrambled eggs!
The trick it seems for soft and almost creamy scrambled tofu is to add a little extra plant based milk (I use unsweetened almond as it’s in my fridge) with the tofu first before cooking it.
490 calories | 30g Carb | 30g Fat | 25g protein | 2g Sugar | 4g Fibre
Ingredients:
For the scramble tofu:
140g Tofoo – firm tofu
¼ tsp asafoetida
1/5 tsp turmeric and paprika
Pinch salt
Black pepper to flavour
30 ml unsweetened almond milk
Plant based butter spread
For the spinach
10ml truffle olive oil (can be swapped for garlic oil)
Half a bag or roughly 40g fresh washed spinach
Salt & Pepper to flavour
On top of dark rye & wheat sourdough & more spread
Recipe
- Start by crumbling/mushing the tofu with a fork in a bowl to break it up into smaller crumbly pieces
- Add the salt, pepper, asafoetida, turmeric + paprika, mix
- Add the almond milk and mix again, it should now slightly resemble cooked scrambled eggs texture.
- Heat up a non-stick frying pan on a medium heat, melt 5-10g plant based spread (you could use olive oil, but I prefer the buttery flavour)
- Pop the bread in the toaster!
- Once the butter has melted and the pan is warm, add the tofu ‘egg’ mix to the pan and stir in the pan. Note, keep it on a medium heat so not to overcook it.
- In another pan, on a medium heat, add 5ml truffle or garlic oil.
- Once this is heated up, add 2 large handfuls of spinach.
- Sautee the spinach while also stirring the tofu gently
- Note, the spinach doesn’t want to be cooking for more than about 1 minute a medium to high heat. Once it starts to wilt add another 5ml oil, salt + pepper, stir and then take off the heat. It will carry on wilting in the pan whilst off the heat.
Butter the toast, the scrambled tofu should now be ready, layer on with the spinach and voila!
Soft Scrambled Tofu & Sautee truffle spinach on Dark rye sourdough
In case you want to see what asafoetida looks like...