Vegan, High-Protein
Scrambled Tofu
5 mins
Easy
1 Serving
If you're looking for a high-protein vegan breakfast with a twist, this scrambled tofu with anti-inflammatory turmeric is for you. All the flavour and texture of scrambled eggs – without the eggs...
Brilliant Bases Used In This Recipe
About This Recipe
If you’re looking for an alternative vegan breakfast, this one’s for you. Using firm tofu mashed up gives the scrambled egg consistency while turmeric adds an anti-inflammatory dash of colour and flavour. The soya milk and gram flour offer that slightly runny texture that arises from stopping cooking scrambled eggs just before they solidify, while the nutritional yeast fulfils more than one function.
Not only does it add a slightly cheesy umami flavour to the dish but ensures a healthy dose of B vitamins, particularly B12 which is hard to find in vegan form as it’s typically only comes from animal products. B12 helps promote a healthy nervous system and guards against anaemia.
Meanwhile, the tofu is an excellent source of vegan protein as it contains all nine essential amino acids (the building blocks of protein), which are again ordinarily associated with animal products.
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Ingredients
100g/4oz firm tofu
4tsp coconut oil
150g/5oz soya milk
4tsp gram flour
0.5tsp nutritional yeast
0.5tsp turmeric
Salt and pepper to taste
Nutrition Per Serving
Calories
358
Fats
18G
Carbs
17G
Protein
16G
Method
Fork the tofu in a bowl to break it up
Add the coconut oil to a non-stick frying pan and place on a medium heat
Add the forked tofu to the pan, gently turning to warm through for 1-2 mins. Sprinkle with the turmeric and stir through to colour
Add the soya milk to the rest of the dry ingredients and whisk
Pour into the pan and heat through for a further 2-3 mins, gently stirring to distribute
Remove when it has the consistency of scrambled eggs and serve immediately
Drizzle with a little olive oil, a sprinkle of sea salt and serve with your favourite additions such as grilled tomato or sourdough