When I have busy days and just need to get something into my body, this is what I like to make. It absorbs whatever flavours you decide to give it. The beauty about tofu is that it’s like a blank canvas. It wasn’t until I grew older and my tastebuds matured, that I could really appreciate it for what it was. ![]() I’ll admit it, I was never really a fan of soft or silken tofu growing up. This recipe is the reason why I always like to have a few blocks of tofu stocked up in the fridge at all times. I LOVE to hear your reviews so make sure to leave them in the comments below.This easy soft tofu a.k.a silken tofu, with soy garlic sauce is super quick to whip up and will satisfy all your umami cravings. That’s it! Thank you for following along - any questions just let me know in the comments. In a bread bun ( dinner roll, burger bun, etc)Įnjoyed my tofu egg scramble? Discover my other tofu-inspired recipes:.Served with veggies like peppers, courgette & asparagus.On a slice of bread, topped off with rocket/arugula and cress.Salt flakes - can be sprinkled on top to give it a slight crunch and that ultimate savoury oomph. I find that light olive or hemp oil works best!ĭry parsley/chives/thyme/basil - these are all the various herbs you can use to add a little extra oomph to scrambled silken tofu. Oil or vegan butter - although this recipe is oil-free, you can add oil/butter if you prefer. ![]() Reserve it until the end and sprinkle on top before serving. How to make scrambled silken tofu taste like real eggs? Cut your tofu into larger pieces or crumble it in your hands - this is entirely up to you depending on whether you want larger chunks or small bits.Cooking black salt can reduce its flavour. Sprinkle black salt on top of your tofu at the very end, straight before serving.Don’t forget to adjust other seasoning to taste too - especially salt.Turmeric can have a slightly bitter aftertaste - if you're not a fan, use less or avoid altogether.If you're not using a non-stick pan I recommend adding ½ tablespoon of oil before adding tofu.When frying tofu, make sure NO pools of liquid remain.To store - Silken tofu scramble can be placed in an airtight container and kept in the fridge for up to 3 days. Once all the liquid is gone and the tofu looks slighlty crispy on the outside, remove from heat.Add all your seasoning (except from black salt) and stir.Cut tofu into cubes (or crumble it up) and add to a pan.If you’re more of a visual learner, don’t miss out on the video either! PS - If you’re looking for detailed instructions with exact ingredients make sure to scroll down to the bottom. This recipe is super easy, but in case you want a little overview, check out the image collage below. Nutritional yeast (nooch) - find it in large supermarkets or specialised health stores (like Whole Foods, Trader Joe’s, Holland & Barrett). Not a necessity in this scramble, but highly recommended if you want to achieve the egg-like flavour. I used silken tofu.īlack salt (kala namak) - tastes like eggs and enhances the flavour. Silken tofu (or soft tofu) - silken and soft tofu are not technically the same, but they will both work super well in this recipe. You’ll need the following ingredients to make your soft tofu scramble. Plus, it includes step-by-step photos & video to guide you through! The Ingredients The perfect balance of seasoning (garlic powder, turmeric, paprika & black pepper).A great breakfast, light lunch or even dinner.Simple ingredients turned into a flavour-packed meal.Trying out veganism and finding it hard to give up eggs? Then you NEED to try this soft tofu scramble. Paired with black salt and a scattering of nutritional yeast. Silken tofu is brightened by sweet paprika powder, garlic & black pepper. This healthy vegan soft tofu scramble comes together in 15 minutes using just 6 easy ingredients.
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