Smoked Tofu Scramble

LOOKING FOR A WAY TO MIX UP YOUR TOFU SCRAMBLE?

HAVE YOU TRIED SMOKED TOFU YET?!

Smoked tofu is a relatively new style of tofu that is readily available here in the UK. The brand I enjoy most is Tofoo, and they use handmade organic tofu smoked with beechwood for a distinctive smokey taste. It can be appreciated hot or cold; however, I love using it in my cooked dishes such as a tofu scramble, pie, or fried rice.

If you usually make your tofu scramble with plain tofu or silken tofu, try this recipe with smoked tofu and discover the fantastic flavour!

All you need is four simple ingredients: smoked tofu, organic turmeric, nutritional yeast, unsweetened plant-based milk, and seasoning with salt and black pepper. 

Since I started using organic turmeric, I've never looked back; the taste is much better. It's less bitter and works wonders in this dish and others, so I find I use it far more and can enjoy its excellent anti-inflammatory benefits. I encourage you to consider making the switch!

Click here to find out more on why you should switch to organic turmeric!

Smoked Tofu Scramble Recipe

Serves 2

INGREDIENTS

• 200g smoked tofu, I used the tofoo brand
• 1/2 tsp organic turmeric
• 1/4 cup unsweetened plant-based milk, I used soya
• 1 tbsp nutritional yeast
• Salt and black pepper to taste
  
• Spring onion greens for garnish, optional
• Veggies of choice, I added bell pepper, onion, and spinach

METHOD

1. Pan-fry or water-fry veggies of choice, I went with sliced onion and bell pepper, cook until softened.
2. Drain the juice from the tofu packet, crumble the tofu with your hands and place into a non-stick frying pan, add the juice for more smokey flavour!
3. Then, add the turmeric and the unsweetened plant-based milk.
4. Cook on low for 3-5 minutes until warmed through.
5. Add your nutritional yeast, salt and black pepper. Fold in spinach, if using.
6. Serve with toast, favourite toppings, alongside a cooked breakfast, and with some sliced spring onion greens if you like.

Enjoy!

Blog post by Rose Wyles - The Vegan Nutritionist

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