Vegan silken tofu scramble with chives

Vegan silken tofu scramble with chives: creamy, savoury and quick to make – with kala namak, nutritional yeast, turmeric and olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 22 g
• Fat: 15 g
• Carbs: 6 g

Ingredients

• 400 g silken tofu
• 0.5 tsp kala namak (black salt)
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 0.5 tsp turmeric
• 1 bunch of chives

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Drain the silken tofu well and loosely crumble it with a fork. Finely slice the chives.
2. Mix the silken tofu with the kala namak, turmeric and nutritional yeast until it's evenly seasoned.
3. Heat the olive oil in a frying pan over a medium heat. Add the tofu mixture and fry it gently.
4. Stir now and then until most of the liquid has evaporated and the texture resembles scrambled eggs. Then take the pan off the heat.
5. Fold in the chives only at the end so they keep their fresh flavour.
6. Divide the vegan silken tofu scramble with chives between plates and serve straight away.

Good to know

When mornings need to be quick, this tofu scramble is just my thing. It's creamy, savoury and pleasantly simple.

Swaps

Silken tofu → plain tofu (more protein, a little firmer) | chives → parsley (more vitamin C and folate) | olive oil → avocado oil (mild, with monounsaturated fatty acids) | nutritional yeast → almond butter (provides vitamin E and makes the mixture a little creamier)

Allergens

Contains soya and, depending on the nutritional yeast, traces of other allergens. Usually fine for children if seasoned moderately, and unremarkable during pregnancy with fresh, hygienically handled ingredients.

Dairy-free recipes