I’ve never been one to love eggs even before I went plant based. I hated boiled eggs and would usually get grossed out by fried and poached eggs. About the only type of egg I enjoyed was an omelet and sometimes even that made me feel heavy and yuck. My husband is a huge egg fan. He was never the type to have them every single morning but he always felt better when he did because he had such busy days at work and would often skip lunch in an effort to get his work done. I can totally understand him needing the extra calories from eggs on days when he had no lunch (although I wish he would prioritize eating lunch over his work).
Ever since moving to Newcastle and settling into our new life here, including my husband’s new job, I’ve noticed he has stopped buying and eating eggs. I asked him why and he told me that he wants to move towards a more plant-based diet as he ages so he’s slowly cutting down any remaining animal products in his diet (he’s already vegetarian) plus his new job allows him to have lunch and he’s often home which means I get to cook for him for lunch a lot more often. According to him, he feels better without all the animal products. We’re not perfect (neither of us) but slow sustainable change is always best! It allows for adapting to a new way of life and replacing foods we once used to eat with healthier plant-based versions, which is exactly what has happened with this meal!
I will be the first to say that scrambled tofu doesn’t really taste like scrambled eggs. Personally, I’m happy about that because I hated scrambled eggs, and although my husband also doesn’t think it resembles scrambled eggs, he loves it and it gives him that protein kick that he sometimes needs. I absolutely love scrambled tofu! It tastes so much better than the real thing! We enjoy it with all the things that typically go with eggs with sourdough wholemeal or rye toast, avocado, fried mushrooms, and fried tomatoes.
I know scrambled tofu is not a new idea and many vegans have been eating it for the longest time, but I never felt the need to try it until my husband cut out the eggs. We came up with this recipe together. It’s very simple with only three main ingredients. I’ve got no idea if it resembles any of the other typical scrambled tofu recipes online but we love it and I wanted to share it!
Since I’m the main cook in the house, my husband also loves having some meals that he can cook up on his own to give me a break from time to time. He only has a handful of meals he knows how to make but they are his specialty and I love every single one (so does our toddler) We all get excited when it’s daddy’s turn to cook!
I know many people are iffy about tofu and soy products in general. Soy can be very processed and at times inflammatory, but a good quality whole bean tofu is amazing for good health and happy hormones ( in my opinion). You can read more about soy products and hormone health in my soy health article here https://talidavoinea.au/is-soy-safe-for-womens-hormones/
I’m also loving adding little pinch of kelp flakes to this meal for extra iodine. Iodine is a common deficiency on plant-based diets (or any diet actually) but iodine is so crucial for our thyroid and a happy menstrual cycle. This is completely optional but I find that is works quite well with this meal.
And now onto the recipe:
| Easy Scrambled Tofu | Print |
- 1 packet organic whole bean soft tofu
- 1 brown onion diced
- ¼ capsicum diced
- 1 handful of finely chopped spinach
- 2 tsp dried vegetable stock salt (or to taste)
- Pepper to taste
- ½ tsp ground turmeric
- Olive oil or grapeseed oil for frying
- Pinch kelp flakes for iodine (optional)
- Heat a little extra virgin olive oil in a pan and fry the diced onion until soft and lightly brown.
- Use your hands to crumble the tofu, add directly to the pan with seasoning, turmeric and diced capsicum and mix through
- Fry for a few minutes (continue mixing) until the flavours have infused into the tofu
- Serve hot with toast and avocado and any toppings of choice
- Sprinkle with nori flakes for extra iodine
