I have finally made a creamy tofu scramble that makes my heart sing. Paired with a Potato Rosti (aka fancy hash browns), Braised White Beans, and Blistered Tomatoes. This pairing will make your next brunch a smash hit!
Before going vegan I was an egg eater, it was part of my culinary journey. Of course, obsessed with how the French would cook eggs, from omelets to poached eggs, and scrambled. I would read old recipes to learn the different techniques.
One funny story about scrambled eggs is that I was a young cook at Aqua restaurant prepping my station early in the morning when the chef came crashing into the kitchen, yelling my name to make him a plate of perfect scrambled eggs. First off, the chef was never in the kitchen that early, and the fact that he was yelling already meant that he was in a bad mood and I was not going to be the first to set it all off. So I grab my pan and was completely frozen with what to do next, when all of a sudden I had this flashback to watching my grandfather making scrambled eggs, so I went to work trying to recreate his eggs with what I have learned.
Thankfully, the eggs were soft and creamy with large curds seasoned perfectly. I handed the chef the plate and he ate the eggs without saying a word! Which was a good thing.
Once going vegan I made tofu scramble just like everyone else and I love the traditional way to make them. However, there has always been this part of me that had a nagging thought how can I make this more like the eggs that my grandfather made and the eggs that the chef ate without saying a word to me?
The first step in this journey is to create a cashew cream with gentle reminders of a creamy scramble. The next area to tacklers is the tofu itself. The tofu needs to be soft, but not so soft that it falls apart and melts into the scramble.
We have found the balance in this recipe that I know that both my grandfather and chef would love this vegan tofu scramble recipe.
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WHAT YOU NEED…
How To Make Creamy Vegan Tofu Scramble
How to Make Savory Cream Sauce
Finishing Creamy Vegan Tofu Scramble
Creamy Vegan Tofu Scramble
Servings: 4 People
The first step in this journey is to create a cashew cream with gentle reminders of a creamy scramble. The next area to tacklers is the tofu itself. The tofu needs to be soft, but not so soft that it falls apart and melts into the scramble.Print Recipe
Creamy Tofu Scramble
How to make Creamy Tofu Scramble
- Preheat the oven to 400 degrees
- In a small bowl combine the extra virgin olive oil, kosher salt, poultry seasoning, and turmeric, stir to combine.
- Use a fork to slice off ¼ inch thick slices, they do not have to be perfect.
- Place the sliced tofu on a parchment paper-lined baking sheet.
- Use a pastry brush to coat one side with seasoned oil.
- Cook for 15 minutes. The tofu should start to dry out.
- Set aside until time to finish and serve.
How to Make Savory Cream Sauce
- Blanch the cashews in boiling water for 3 minutes, and continue to cook simmer for 5 minutes. Rinse and drain.
- Place all of the ingredients in a high-speed blender, pure until smooth.
- Set aside.
Serving: 4oz | Calories: 289kcal | Carbohydrates: 16g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 660mg | Potassium: 397mg | Fiber: 2g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 3mg