Bethany's Vegan Kitchen

When I was vegetarian I learned to make creamy, soft scrambled eggs from Gordon Ramsay, via a video on YouTube. This is my veganised version of that, adding in some dairy free cheese, garlic and chives. These creamy tofu scrambled “eggs” are great on toast, or as part of a cooked breakfast, along with fried tomatoes, mushrooms, beans, meat free bacon, sausages and hash browns

You don’t have to cook them all at once, when you’ve made up the basic mixture it can sit in the fridge for a few days and you can take out and cook as much as you need. Any kind of firm tofu will work for this, I generally prefer to use Cauldron tofu, it’s easy to get from most supermarkets and is a good source of calcium as well as protein

Yield; 2-4 servings Cook time; 5-10 minutes

You’ll need;

1. 300g tofu
2. 150ml plant milk
3. 75g dairy free cheese, grated
4. Two cloves of garlic, minced
5. A couple of teaspoons of vegan butter/margarine/oil
6. Two teaspoons of dried chives, use fresh if you have them
7. A good pinch of ground turmeric
8. Black pepper to taste
9. Kala namak, also known as black salt or Himalayan black salt to taste

Method;

• Start by pressing the tofu, removing some of the water will help to give it a better flavour. Once pressed, dice one third of the tofu, and pop it into a blender with the plant milk
• Roughly chop the remaining tofu, then mix it in with the blended tofu, plant milk and the grated cheese. At this point it should look like this
• Once you’re ready to cook the scramble, heat the butter/margarine/oil in a small pan over a medium heat. When that’s warmed up, add in the minced garlic and cook that for a couple of minutes
• Next add in the tofu mixture, chives, turmeric and black pepper. Cover with a lid and allow it to heat through
• After five minutes remove the lid and give the scramble a good mix. At this point if you prefer a slightly more creamy scramble you can add a tablespoon or two of plant milk, but if you’re happy with it and all the cheese has melted, then it’s ready to serve
• If you added a little extra plant milk, give the scramble another two or three minutes to cook. Then remove the lid and give it a good stir
• When the scramble is ready to serve, remove it from the heat, take the lid off and give it a couple of minutes to cool
• Season to taste with black salt and then serve immediately. The heat will destroy the sulphur in the black salt, so it’s best to let it cool for a couple of minutes before seasoning and serving

Alternative Microwave Method;

If you want a super quick way to cook this, try this method instead

You’ll need;

This is the same as listed above, but we won’t need the butter/margarine/oil, and we’ll be swapping the fresh garlic for half a teaspoon of garlic granules

Prepare the tofu as stated above, then when you come to cooking the tofu do the following;

• Add the chives, turmeric, black pepper and half a teaspoon of garlic granules to the tofu mixture
• Pop as much as the mix as you want to cook into a small microwave safe dish. Microwave for 30 seconds to one minute (depending on the amount you’re cooking). Remove from the microwave, give it a good stir, then microwave for an additional minute
• Leave it to stand for one minute, season to taste with black salt and then serve

This is how I used to microwave a couple of eggs when I was vegetarian. Making the tofu scramble in this way is quick and convenient, and apart from the small amount of prep it only takes a couple of minutes to cook