Scrambled Tofu made using The Vegg
The VRC has a traditional and much-loved scrambled tofu recipe which we have cooked live at cookery demonstrations and at our own breakfast tables many times over the last few years.
This alternative recipe uses a unique product called The Vegg. It is based on nutritional yeast flakes, with other added ingredients and forms a substance very similar to an egg yolk when you add water to it.
Read our blog reviewing The Vegg by clicking here.
This recipe, using The Vegg, produces a more traditional 'egg' tasting and looking scrambled tofu.
Between 2 and 4 tsp of Vegg flakes/powder. We used 2.
1 cup water
Fry light sunflower or olive oil
220g/8 oz firm tofu
2 spring onions, finely chopped
Salt & pepper
1. Blend together The Vegg flakes/power with the water and set aside.
2. Spray a hot frying pan with Fry Light spray, or use a tiny amount of oil or vegan margarine instead, then crumble in the tofu and add the spring onion. Cook it for about 5 minutes, stirring, so it starts to turn lightly golden.
3. Mix in the cup of Vegg and cook it in with the scrambled tofu until it reaches a consistency you like. The longer you cook it, the firmer it will become.
3. Season to taste and serve on toast, with brown or tomato sauce, or as part of a big vegan fried breakfast.
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