Earlier this month I made my first attempt at scrambled tofu with some breakfast taco’s. For a first attempt they were good. However I have been making them more often lately and have managed to perfect the recipe.
I definitely learned my first and most important lesson. Make the tofu very small. For the first few times I rushed the crumbling of the tofu, to get it as close to scrambled eggs as possible you really have to spend the extra time trying to make it as small as possible. If you make it smaller, it is easier to get it to brown and the spices will better cover the entire mixture.
The idea remains the same though, this scrambled tofu works exactly like scrambled eggs. They are a blank canvas and you can keep adding things to it. I like to use just red bell pepper and onion with a bit of cilantro. You can add anything you would normally use to make scrambled eggs.
For more breakfast recipes, follow my breakfast Pinterest board.
- 1 tbsp olive oil*
- 1 small red bell pepper, seeds and membrane removed and cut into small pieced
- 1 red onion, diced
- 200g/7oz firm tofu
- 1 ½ tsp cumin
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 1 tsp water
- cilantro, to garnish
- Press the tofu overnight or at least 30 minutes to drain the liquids.
- Using a fork crumble the tofu into small pieces.
- Heat the oil in a large frying pan and add the onion and bell pepper and sauté for 5 minutes.
- In a small bowl combine the spices and the water to create a paste.
- Add the tofu to the pan and pour the paste over, stir well until coated.
- Fry the mixture for 10 minutes until the tofu starts to turn golden brown.
- Serve on top of toast or in a taco and garnish with cilantro.