The ingredient that transformed my scrambled tofu
I had a set way I liked my homemade scrambled tofu until I experimented with this one product. I previously emphasised intense tomato paste and balsamic vinegar. Then, I mixed a different ingredient through the soft soy for a dramatically different feel. This vegan scramble felt as eggy as possible without adding black salt, which could be included when available. This meal is dairy-free, egg-free and only made with plants. It’s great for anyone who is lactose-intolerant, avoiding these products for ethical reasons or simply for personal preference. It also tastes great.
Turmeric cashew scrambled tofu. Image: MSW
An alternative scramble
Tofu scramble is great for anyone who doesn’t eat eggs. It is vegan-friendly, but anyone can enjoy this meal. It’s generally gluten-free, depending on what you add to it. It’s generally a favourite for breakfast or brunch.
For those who miss the feel of scrambled egg but don’t want to eat that animal product, this recipe is quite a treat.
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The secret ingredient
Here’s the ‘hack’ - Kehoes Tasty Turmeric Cashew Cheese. I bought this jar from a local organic store. You can also get it from Doorstep Organics. You could mix turmeric into another creamy dairy-free cheese. However, this particular product has the perfect feel and taste. I love the laziness of simply stirring a couple of scoops into the tofu mix. This is a higher-end product. You could find discounts or clearances on it. Or you can balance things and justify investing in the wonderful benefits. This fermented probiotic food is good for the gut!
I used the Kehoes Tasty Turmeric Cashew Cheese for my scrambled tofu.
Any cashew cheese should feel creamy. And the turmeric colour brings a vibrant yellow to the tofu.
Dairy-free for any reason
I write this recommendation as a vegan, but I realise others may want to avoid dairy for various reasons. You might be lactose-intolerant or want to reduce your environmental footprint. You may still want to eat natural foods when choosing alternatives. The higher-end cashew cheeses fit this purpose because they don’t have the additives and unnecessary oils that cheaper dairy-free products may contain. Some brands are organic. I feel comforted when knowing I am feeding natural whole foods into my body.
Would you make homemade cashew cheese?
You could make your own turmeric cashew cheese. I haven’t tried it, but there would be plenty of guides online for this. You could save money and experiment with the recipe. Did you notice that these jars are the same size as normal salsa from the supermarket? You could reuse one of those jars. Just make sure the salsa smell is fully washed out. Alternatively, buy one of these pre-made dairy-free cheeses and then wash the jar to put your own version in the container after using up the store-bought stuff. Although DIY is possible, I feel happiest with Kehoes for this recipe. Do what feels right for you.
How I made this scrambled tofu breakfast
I used what I could find in my kitchen. I started by thoroughly sauteeing red onion and garlic. A chef recently shared a passion for ‘burning’ garlic. I learned that letting garlic turn golden in olive oil and salt is ok. I then grated half an organic zucchini and let it sweat on the pan. I crumbled half a square block of tofu in my hands and stirred it around in the pan. I should have added the chopped kale earlier, but it was better late than never. I folded the mix with a couple of blobs (very technical words) of the turmeric cashew cheese. These ingredients all cooked together until it genuinely looked like a creamy scramble. I scooped enough of the mix onto plain toast and cracked some pepper on top. I would have liked a side of cherry tomatoes and mushrooms, but I ran out. They would be good for next time, though.
How do you scramble your tofu?
Here’s the best advice for an amazing scrambled tofu: continue experimenting. I found this approach by mixing it up and trying something different. Pick different ingredients and see what happens.
