Struggling with your scrambled tofu or just looking for the best recipe? Day Radley is here to share her tips for the perfect scrambled tofu.
Scrambled tofu is a staple of a vegan diet. There are a ton of recipes for it but I have always found it either too dry (when using firm tofu) or too wet (when using silken). I decided to create the perfect scrambled tofu recipe. A fry up is quite a commitment and there is a lot that goes into it so every element should be as good as it can be. We don’t just deserve good scrambled tofu but GREAT scrambled tofu!
In this recipe the combination of firm tofu and a gram flour batter creates a texture that is perfect. Not too wet, not too dry.
- A splash of sunflower oil
- 100g spring onion, finely sliced. This is around 6-8 spring onions
- 1 block firm tofu, drained and briefly pressed in a clean tea towel
- 1T tamari (or soya sauce if you are not gluten free)
- 1/2c gram flour (this is chickpea flour, sometimes known as besan flour)
- 1/2c water
- 1 handful coriander leaf, roughly chopped
- Salt to taste
- In a frying pan heat the oil on a high heat.
- Add the spring onions, fry for a few minutes until they have softened.
- Add the block of tofu to the pan. Use flat part of the fork to break the tofu apart into small pieces.
- Allow this to fry for a few minutes then add the tamari, mix well.
- Continue frying so that the tofu starts to crisp up.
- Mix the gram flour and water, mix well to remove all lumps.
- Pour this into the pan, add the coriander and salt and mix.
- Cook on a medium heat for 5-10 minutes turning occasionally, the mixture will thicken.
- Serve with all of your favourite fried breakfast elements.
By Day Radley
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