Tofu Scrambled Egg
Vegan, High Protein & Eggy!
Servings 2 people
Calories 127kcal
Ingredients
- 150 g firm tofu
- 50 g silken tofu optional, used to make a runnier scrambled egg. Use 150grams of firm tofu for a firmer scramble
- ½ teaspoon turmeric
- ¼ teaspoon black salt Kala Nemak
- 2 tablespoon nutritional yeast
- ¼ cup unsweetened soy milk
- 1 tablespoon vegan butter for frying
- 1 sprinkle chopped parsley for garnishing optional
Instructions
- In a small bowl, break apart the firm tofu with a fork
- Add the silken tofu to the bowl and mix together with firm tofu
- In a separate bowl, whisk together the soy milk, black salt, nutritional yeast, & turmeric
- Bring a frypan to high heat and add the vegan butter
- Add the tofu mixture & the liquid mixture to the frypan and stir until combined
- Turn the heat down to low, and simmer with a cover on for up to 5 minutes, stiring once whilst simmering
- Once the tofu has absorbed all of the liquid, turn of heat and serve!
- Serve with cracked pepper and some chopped parlsey (optional)
Video
Notes
Serve either on its own or with sourdough and some vegan bacon
Nutrition
Calories: 127kcal