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 😋
[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]](https://i0.wp.com/appetibilis.net/wp-content/uploads/2024/09/Savory-Breakfast-Tofu-Scramble-banner.jpg?resize=1000%2C333&ssl=1)
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.
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