With eggs, it’s much more the texture and versatility that I miss than the actual egg. I officially cannot stand the smell of raw eggs, but I do miss the normalcy of fluffy yellow clouds on my plate Saturday mornings. Once the full English is out the door, breakfast time really does become adventure time! You can moan about all the things you miss, or you can get in the kitchen and recreate your favourites. I choose to do the latter.
I used to flavour my eggs however I felt on any given day. Sometimes just salt and pepper, but when I was feeling extravagant, I would make curried or chili eggs. Another favourite was scrambled eggs with dried chicken spices, which is what I chose to make today. Chicken spice does not contain any chicken or animal products, it’s just the flavourings you would use to spice say a roast or chicken fillets. If you don’t feel right about using a dry chicken spice, barbecue or Cajun spices also work well.I have seen many renditions of tofu scramble. Most recipes call for turmeric as it imparts and earthly flavour to your tofu and of course, the egg-yellow colouring. Be wary though, a little goes a long way! If you are not a fan of the way it tastes, it may not be for you. I tried variations with and without and I have to say, I prefer it without the turmeric.Tofu is miraculous in the sense that it takes on whatever flavour you choose to give it. It is by far one of the most adaptable plant-based products out there and I am excited to experiment with it more. For transitioning vegans it is a meat-substitute paradise, you can find a tofu version of virtually any meat. I consider tofu to be the kiddie-pool of a meat-free diet. Having discovered an Asian supermarket in my area that makes it fresh, I am more than happy to paddle in the tofu kiddie-pool for the next few months.For many vegans and vegetarians, tofu is a go-to source of protein. There is a lot of controversy surrounding soy-based foods; I personally have not had any adverse reactions to soy. Tofu is rated as one of the healthier soy-based products and closer to the whole-food side of the scale as it undergoes far less processing than highly processed products such as soy burgers and low-fat soy milks. It’s a product group I’m still reading a lot on, but for now I’m enjoying its versatility.
400g firm tofu
½ cup white onion, diced
½ cup button mushrooms, wedged
½ cup yellow pepper, diced
1 teaspoon minced garlic
1 teaspoon smoked paprika powder
1½ teaspoon dry chicken spice OR barbecue spice
1-tablespoon nutritional yeast
¼ teaspoon turmeric (optional)
1-tablespoon canola oil (or whichever oil you prefer for frying)Begin by dicing your peppers and onion. I have put half-cup measurements of each, but this can be adjusted to your personal preference. I like there to be a good ratio of vegetables to tofu, so that one is not overwhelming the other. You can also use your pepper of choice; I used yellow pepper because of its mild slightly sweet flavour.I cut my mushrooms into wedges as opposed to sliced because I feel they are still manageable pieces which don’t whither into nothingness when heated. You still get the lovely chewy texture of mushrooms without it being too chunky.Drain the tofu blocks and crumble into a bowl. Try not to make the pieces too small as the tofu will breakdown further in the pan. Heat you skillet on a medium heat and add oil. Once your oil is heated, add the onions, garlic, peppers and cook until just softened and the onions are translucent (about 4 to 5 minutes). Add the mushrooms and fry for a further 3 minutes.Add your tofu, dry spices and nutritional yeast to the pan and fry for 4 – 5 minutes. Ensure to stir throughout so the spices coat the tofu scramble evenly. If you decide not to use the turmeric, the mixture will look slightly brown. If you are dead-set on your tofu scramble having a yellow colour but you want to avoid the turmeric flavour, you can stir in a few drops of yellow food colour paste. This is what I did and even though it’s purely superficial, I got great satisfaction from turning my tofu scramble yellow.You can serve the tofu scramble on it’s own or on toast. I chose to have mine on multi-seed low GI bread that I toasted. I slathered one side in vegan mayonnaise and piled butter lettuce on the other. This has always been my favourite combination for a scrambled ‘egg’ sandwich, but feel free to use whatever your favourite condiments are.I am really enjoying my tofu scramble Saturday’s. This particular version is smokey savoury and moreish. It’s all very silly, but I feel as though I’ve cheated the system by still being able to enjoy a ‘normal’ breakfast, without the animal protein.Now the question you’ve been waiting for… does it taste like eggs? Well, no. Of course it doesn’t taste like eggs. But that doesn’t take away from the fact that its delicious in it’s own right!Its a great way to start the weekend and will satisfy even a non-vegans breakfast cravings. How do you like your tofu scrambled?
Let me know xx