Savory Breakfast: The Tofu Scramble

Speaking of ‘Well begun is half done’, here’s a delicious recipe for a Savory Breakfast: the Tofu Scramble.

Welcome to our plant-based recipes collection – the fruit (and veggies) of the collaboration between ottimoblog.com and appetibilis.net | Here happily edited and translated by Orsola 😀

Starting the day with a savory breakfast helps to avoid those unpleasant glycaemic spikes and the resulting energy crashes: does the mid-morning slump sound familiar?

Recipe for the Ottimo! Tofu Scramble

This a great basic recipe on which to build whatever variation you may prefer. It’s perfect for breakfast or for brunch and, when served on toasted bread, it’s delightfully comforting 😋

Savory Breakfast: the Tofu Scramble |Recipe card

[servings: 2 | total time: 20 min | difficulty: very easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

250 g tofu (firm type)
1/2 teaspoon turmeric
1/2 teaspoon curry
4 tbsp oil (*)
2 tablespoons soy sauce
2 pinches of Kala Namak (Indian black salt)

About the oil (*) – Unless otherwise specified, we use organic and cold-pressed evo oil, or sunflower seed oil (the high-oleic type for frying).

Directions

Dry the tofu cubes briefly.
In a bowl, roughly crumble it with your hands (or using a fork), keeping some pieces chunky.
Warm-up the oil in a frying pan over a medium heat and gently fry the spices (about 1 minute).
Add the crumbled tofu and sauté for 5 minutes.
Season with the soy sauce and let it fry for an additional 5 minutes.
Fold in the parsley, season with a pinch of Kala Namak and serve. (The Kala Namak is a special Indian black salt that add an aromatic, eggy flavour).

Buon Appetibilis!

Savory Breakfast - Ingredents for the Tofu Scramble [banner]

Notes and Variations

About the tofu.
- You can use any kind of tofu when scrambling it, depending on whether you prefer a soft or firm scramble.
- For a firm, crumbly texture, go for firm (like in our recipe), or extra-firm tofu.
- If you’re looking for a softly set result, silken tofu is your best bet. Just make sure you don’t use a very soft silken one, or it’ll end up being a bit sloppy.
- Drain off any extra liquid, and don’t worry about squeezing it out, it will evaporate as you cook it!
On seasoning. There are so many delicious ways to season scrambled tofu!
- Turmeric is a great option because it gives the tofu a beautiful yellow hue, similar to eggs.
- Salt is a must, or soy sauce perfect for creating a creamy texture. For a gluten-free version, try tamari sauce.
- Nutritional yeast is a fantastic addition if you’re looking for a cheesy flavour.