We arrived at a scrambled tofu recipe that tastes great on it’s own, and even better served with vegan haggis. It’s simple to make, easy to buy the ingredients and goes down a treat! Even better – it has been tested on lots of non-vegans, who seem to love it more than the vegans!
Quick tip: make it fresh and make sure you dry the tofu
Ingredients (makes two portions)
• 140g of tofu (we use Tofoo)
• 1 x tablespoon of light soy sauce
• 1 x tablespoon of dark muscovado sugar
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of dried parsley
• 1 x small shallot diced
• 1 x small tomato diced
• 1 tablespoon of nutritional yeast
How to make it (takes about 20 minutes)
1. Get your tofu and drain it by squeezing it. Let it sit for a bit, as it will dry just sitting.
2. Mix the turmeric, sugar, parsley and soy sauce together in a ramekin or small bowl. This is the flavouring. If the tofu is dry, you can add a little water to the mix.
3. Sauté the shallot in some vegetable oil for 3 minutes.
4. Add the tomato and cook for another few minutes. It should create a reddy / brown mix.
5. Crumble in the tofu making sure you don’t break it up too much and cook for a couple of minutes
6. Add the flavouring and mix in well. Keep mixing by turning the tofu over. Keep it on a low – medium heat until the flavouring and liquid is absorbed by the tofu. Should take 5 minutes.
7. Let the tofu sit in the pan on a low heat for another few minutes to cook it further.
8. A couple of minutes before serving, mix in the nutritional yeast.
The tofu should be fairly firm and dry. If the tofu is still quite watery, cook it for longer.
Ferghan Mhor is a vegan bed and breakfast based in Sannox on the Isle of Arran.
All our food is 100% vegan and we cook homemade with produce sourced locally where possible.