MO RECIPES:

SUPER EGGY TOFU SCRAMBLE

July 11, 2024

Enjoy this customer favourite warming breakfast, Super Eggy Tofu Scramble straight from the MO Wholefood Cafe kitchen recipe book.

Serves 6 | GF | VEGAN

 INGREDIENTS

  • 660g extra firm tofu

  • 3 tbsp vegan butter

  • 6 tbsp nutritional yeast

  • 1 ½ tsp turmeric

  • 1 ½ tsp paprika

  • 3 tsp Dijon mustard

  • 1 ½ tsp garlic powder

  • ¾ tsp black salt

  • ¾ tsp onion powder

  • 240ml Alpro soya light milk*

  • Levian sourdough

    *If you can't find soya light milk, simply add 30ml unsweetened soya milk with 30ml water as a substitute, or one part milk / one part water.

METHOD

  1. Mash the tofu with a fork leaving some big chunks.

  2. In a separate dish, add all of the dried ingredients to a small bowl and mix. Add the soy milk and whisk it in so you have a nice sauce.

  3. Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.

  4. Add the sauce and fold it in, fry it until you've achieved your desired consistency - the tofu will absorb the sauce so you can have it as wet or as dry as you like.

  5. Stir well and divide into 6 separate bowls or airtight containers and store in the fridge.

  6. Serve with fresh Levian GF sourdough and enjoy!