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Why make this christmas tofu scramble!
Tofu scramble is a staple meal in our house since turning plant-based. Providing a healthy dose of protein coupled with being quick to make, it is one of my go to mid-week meals. So, when it got to December it got me thinking how I could mix this up a bit and put a festive spin on it. This Christmas Tofu Scramble recipe came to me whilst out walking one morning and really does contain all of my favourite Christmas flavours.
Anyway, just some other reasons why this Christmas Tofu Scramble is so wonderful:
- Quick to make: Ready in 30 minutes from start to finish
- Great way of using up leftover stuffing: If (I actually mean when) you have leftover stuffing from Christmas Day, this is the perfect brunch way to use it up
- Scale able: This is a recipe that is easily scalable, so if you are looking to feed a group of friends, or a large family, this is the recipe for you.
- Perfect Christmas brunch: I am aware I am biased, but I think this makes the perfect plant-based Boxing Day brunch dish
- Easy source of protein: Tofu is an easy source of protein, originating from the soya bean
christmas tofu scramble – Recipe notes
** For this recipe I have left the tofu in quite chunky pieces, but if you want a finer texture just crumble the tofu a little more before cooking
** You are better off toasting the bread, even if it is super fresh, as it will give you a different texture. Otherwise you run the risk of all the textures being soft.
** Whilst tofu scramble is often hailed as the plant-based alternative to scrambled eggs. It has a similar texture, but is no replacement for eggs (which personally I am pleased about, as even before I turned vegan I really did have a true disliking for eggs).
christmas tofu scramble – recipe ADAPTIONS
** The recipe uses an extra firm tofu block. If the tofu you have isn’t extra firm just remember to press it before using it to get out some / most of the water. Silken tofu will not work for this dish.
** Any bread will work as the base, but I have found that sourdough works brilliantly . *Bonus points if it is home baked!
** This is the opportunity to use your favourite chutney or relish. Here I have used Pear & Fig, but chilli onion, cranberry and all similar other types have worked well in the past too.
** Sage & onion stuffing will forever be my favourite stuffing, but most other flavours will work. You can also make your own. Just for speed I have used a packet mix here
Details
2
5 minutes
25 minutes
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Ingredients
1 Extra firm tofu block
3 tbsp Dairy free milk
1 tbsp Olive oil
Handful dried cranberries
2 Garlic cloves, minced
2 Rosemary sprigs, leaves picked
1/2 tsp Cayenne pepper
1 Pack of sage & onion stuffing mix
Favourite chutney
2 Thick slices of sourdough
Directions
- In a bowl crumble the tofu block into largeish pieces. Add to this the milk, olive oil, cranberries, garlic, rosemary and cayenne pepper. Mix to combine
- Make the stuffing mix as per packet instructions
- Heat a frying pan to a medium / high heat and add to it the tofu mixture. Fry for 5 – 6 minutes, stirring through until golden on the edges
- Whilst the tofu is cooking, toast your sourdough
- To serve, spread the sourdough toast with a thick layer of stuffing. Add to this your favourite chutney and top with the festive tofu scramble mix.
- ENJOY!
I can’t wait to hear what you think of this Christmas Tofu Scramble so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!
