It’s no secret that I love breakfast food. Before I became vegan I ate eggs on toast every. single. day. People who like a bit more variety in their menu found me rather perplexing. But I was happy. You know, if it ain’t broke don’t fix it and all that.
And when I became vegan, I just resigned myself to letting go of that particular meal. I didn’t even look for replacements, I just figured that kind of meal was done for.
Until one day I found myself in a little health food restaurant in Thailand where they served all kinds of food including quite a few vegan options. And lo and behold, there on the menu was tofu scramble.
And it was amazing!
I mean, it’s just like eggs on toast, without actually being eggs on toast. Can you get any better than that?
In spite of my huge enjoyment of the meal, it took me several years to actually attempt to make this myself. And really…. it is so darn easy.
You will fall in love with this meal for the speed with which you can throw it together and for how absolutely fabulous it tastes.
So first up – to make this dish you’re going to need a block of firm tofu. As firm as you can get it. Go for extra firm if it’s available. And then you’re going to press it as well, for at least 15 minutes, but preferably 20. The drier the tofu, the better your tofu scramble will be.
I’ve tried this recipe with extra firm tofu that I didn’t press at all, and it was still really good, but it’s more mushy, instead of being the nice firm pieces of tofu scramble that you get when you press it properly.
To press your tofu, you can get a simply amazing little gadget called a Tofu Press!
We just got one and are absolutely DELIGHTED with it.
But if you don’t have one yet, just do what we always did before, which is to put a heavy pot on top of the tofu – not directly on top, you’d put the tofu on a plate, put another plate on top of it, facing upright, and then put the pot on top of that.
Or you can stack it with some heavy books. Putting water in a pot to make it heavier works too.
You can also wrap it in an absorbent towel and then stack your heavy pot on top of it directly.
This is a meal that will make you super freaking happy in the morning! It’s packed with nutrition, high in protein and soooo filling and satisfying.
If you make this recipe, let us know how it went by rating it and leaving a comment.
And if you take a picture then tag it #lovingitvegan on Instagram, we’d be delighted to see it!
- 12 oz (340g) Extra Firm Tofu
- 9 oz (250g) White Button Mushrooms
- 1 Medium Onion
- 1 Medium Red Bell Pepper
- 1 cup Cilantro
- 2 Tbsp Soy Sauce
- 2 Tbsp Sweet Chilli Sauce
- 1 Tbsp Rosemary and Olive Dried Spice (or any dried spice mix)
- ½ tsp Paprika
- Press the tofu with something heavy on top or in a tofu press for at least 15 minutes, but preferably 20 minutes.
- While the tofu is pressing, prepare your veggies by finely chopping the onion, slicing the mushrooms and the red bell pepper.
- Finely chop the cilantro.
- In a bowl, mix the soy sauce, sweet chilli sauce and dried spice into a sauce.
- Heat a frying pan and add the onions, mushrooms and the sauce to the pan.
- Cover the pan and cook on medium high for a few minutes until the mushrooms have released their water.
- Remove the lid from the pan and simmer on medium heat until almost all the liquid has cooked off.
- When the tofu is pressed, use a fork to break it into pieces.
- Add the tofu, red bell pepper and paprika and cook for 5 minutes.
- Remove from heat.
- Add chopped cilantro.
- Serve with toast and fresh orange juice for a fabulous meal.
*Disclaimer: This post contains an affiliate link for that gorgeous little gadget, the tofu press!