Tofu Scramble

See the full recipe from Veganuary

  • 350g silken firm tofu
  • 1 tsp oil
  • 1 red onion, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, sliced
  • 1 tsp seeds (black onion, cumin, and mustard seeds all work well)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 2 tbsp soy / aminos
  • 5 sprigs fresh thyme, leaves picked (or another fresh herb of your choice)
  • Black pepper
  • Alternative ingredients:
  • 2 tbsp nutritional yeast
  • 1 tsp liquid smoke
  • Chives or spring onions to garnish
  • Fresh ginger
  • Chestnut mushrooms
  • Black beans

350g silken firm tofu 1 tsp oil 1 red onion, chopped 4 garlic cloves, sliced 1 red chilli, sliced 1 tsp seeds (black onion, cumin, and mustard seeds all work well) 1 tsp cumin 1 tsp turmeric 2 tsp smoked paprika 1 tbsp red wine vinegar 2 tbsp soy / aminos 5 sprigs fresh thyme, leaves picked (or another fresh herb of your choice) Black pepper Alternative ingredients: 2 tbsp nutritional yeast 1 tsp liquid smoke Chives or spring onions to garnish Fresh ginger Chestnut mushrooms Black beans Heat the oil on a moderate heat in a large pan. Add the onion, garlic and chilli and cook gently until the onion is soft and the garlic has browned a little. Add the spices and stir. Leave to cook for a minute – this helps to release the flavours and prevent bitterness. Add the tofu and mash with a fork to break it down into smallish chunks. Stir to combine and leave to cook for a couple of minutes before adding the vinegar and soy/aminos. Stir again. Allow the scramble to cook gently for 20 minutes, or until you have the consistency you want. The longer you cook it, the drier it will be. To finish, add the thyme and black pepper.

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