Soft Silken Tofu 'Egg' Scramble
It’s even faster and easier to make this delicious vegan scrambled eggs recipe than normal scrambled eggs. Using Silken tofu gives this tofu scramble a softer consistency.
Equipment
- Medium Pot or Medium Frying Pan
Ingredients
- 1 Tablespoon Vegan Butter
- 349g (1 Block) Silken Tofu
- 2 Tablespoons Of Egg Seasoning Or Nutritional Yeast
- 40g Vegan Cheese Grated
- 1 Teaspoon Salt
Garnish With
- Black Pepper
- 1 Salad (Spring, Scallion) Onion
Instructions
- Add the butter to a non-stick medium frying pan over a low heat. Add the tofu, seasoning, cheese, and salt.
- Stir until the tofu scramble is at your desired consistency. This will take between 5 and 15 minutes depending on how runny or firm you like your scrambled “egg” tofu.
- You can either use a wooden spoon to break up the tofu when it’s in the pan, or you can use your hands to crumble the tofu into the pan to get your desired consistency.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the entire recipe.