Scrambled Tofu

I put this together after looking at various scrambled tofu recipes. It does taste very much like scrambled eggs to me - I think the nutritional yeast and the dill are what do it, so you could try adding any other herb that you associate with eggs, if you're trying to satisfy a craving. Soya lecithin granules are sold in health food shops and are the same thing that Dixie Diners (http://www.dixieusa.com/) sell as Egg NOT! - don't bother buying them just to make this recipe, though. They help to hold the scramble together, but aren't essential. You can use either cotton or silken tofu in this, but the silken needs much more cooking to get the water out.

Serves 1-2

1. Using a non-stick pan, gently fry the onion in the oil until softened but not browned. Add the tofu and cook gently, stirring occasionally, for about another 10 minutes.

2. Meanwhile, mix the nutritional yeast, lecithin (if using), garlic granules and dill with a few tbsp water to form a thinnish sauce. Season with plenty of salt and pepper.

3. Add the sauce to the pan and stir and cook over lowish heat, making sure it doesn't brown, until the liquid is mostly gone and the scrambled tofu is fairly dry. Serve on toast.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 13 Mar 1998 (last altered 9 Apr 2001) - comments and questions to Kake L Pugh (kake@earth.li).