Scrambled Tofu Recipe for Vegan AthletesPublished on 30 November 2017
What’s up everyone! A few months ago I shared my recipe for the ultimate scrambled ackee breakfast, today I’m going to share with you my favourite way of making scrambled tofu, which contains a little extra protein-kick for all you plant-based athletes out there.
Before turning vegan at the start of this year I used to love a good scrambled egg and would eat it most days sometime in-between breakfast and lunch! It’s taken my a good 10 months but I think I finally have the perfect recipe down for a vegan tofu-based alternative to scrambled eggs.
Not only is this a great vegan alternative to scrambled eggs, I think it’s the superior option for the following 3 reasons:
- High in protein
- Contains zero cholesterol
Thanks to the combination of tofu and black beans, each serving of this vegan scrambled tofu should serve about at least 20g of plant-based protein. So if anyone ever asks you where vegans get their protein, you can definitely use this scrambled tofu recipe as an example.
I hope you enjoy, and if you have your own favourite way of making scrambled tofu, let me know in the comments!
- Kala Namak salt can be picked up in Asian grocery stores.
- Press as much moisture out of the tofu as you can before cooking. It absorbs the flavour better this way.
Scrambled Tofu for Vegan Athletes
A high protein scrambled tofu recipe perfect for athletes and fitness enthusiasts following a vegan diet
- 3/4 tsp garlic powder
- 1/4 tsp tumeric powder
- 1 tsp kala namak (Indian black salt) or rock salt
- 1 tsp ground cumin
- 3 tbsp nutritional yeast
- 1 tsp chilli powder
- 3 tbsp soya milk (unsweetened) or non-dairy milk of your choice
- 1 tbsp dairy free butter
- 2 chopped spring onions
- 300 g tofu (press as much moisture out as you can before cooking)
- 1/2 cup black beans cooked and drained
- 1 tsp chopped chives
- 1 tsp crushed black pepper
Add all the spices, salt and nutritional yeast to a small bowl. Pour in the soya milk and stir to combine.
Heat a frying pan on a medium-to-high heat. Once warmed up, add the non-dairy butter and allow to melt (do not let it burn.) Add the spring onions to the frying pan and cook for a few minutes until they become fragrant and translucent.
Crumble the tofu into the pan with your fingers. Get most of the big chunks out but down crumble it to dust as it will continue to break down as you cook it in the pan.
Add the black beans to the pan and pour in the spice / milk mix. Stir everything together until completely combined. Reduce heat a little and cook for a further 5-7 minutes, continuing to stir.
Transfer the scrambled tofu onto plates to serve. Season with black pepper and garnish with the chopped chives. I like to serve with avocado, rocket and some good quality bread, toasted on the griddle pan.