Silken Tofu Scramble
A quick vegan silken tofu scramble
Equipment
- Nonstick skillet
Ingredients
- 1 tbsp olive oil approximately, optional
- 1 onion chopped
- Handful carrot peeled and chopped, optional
- 1 clove garlic minced
- 1 tomato chopped, optional
- 1/4 tsp kala namak
- 1 tsp turmeric
- Pinch chilli powder, optional (if you want it spicy)
- 1 package silken tofu approximately 350g
- Other veggies, optional (including leftovers)
Instructions
- Add enough olive oil to coat the bottom of your skillet (or you can leave out oil if using nonstick). Saute onion, carrot and other veggies (if using) in the olive oil in a frying pan until the vegetables start to soften and onion begins to turn translucent.
- Add the garlic and saute until it begins to brown slightly.
- Add the chopped tomatoes, kala namak/black salt, chilli (if using) and turmeric and cook until the tomatoes have softened and released their juices.
- Open the tofu and drain off any water. Then, crumble it into the frying pan and stir to mix with the other ingredients.
- If using leftover (pre-cooked) veggies, add those now and mix everything together. Season to taste with salt and pepper and cook another minute or two, until the veggies and tofu are hot. Add more black salt if you want a stronger eggy flavour.
Notes
You'll need a good quality skillet. I recommend the Le Creuset enamelled cast iron non-stick skillet.
You can find black salt (kala namak)in Indian supermarkets or you can easily buy it online here.
Stores and reheats well, so store any leftovers in Tupperware and reheat before serving. I often double the recipe and make enough for breakfast for a few days.
You can use whatever leftover veggies you have around that you'd like in your scramble. I have used leftover cooked bell peppers, aubergine/eggplant, courgette/zucchini.