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Vegan Pea And Asparagus Scrambled Tofu Recipe

Vegan Mixed Vegetable Scrambled Tofu Recipe from Real Foods Vegan Peas and Asparagus Scrambled Tofu Delicious Vegan Scrambled Tofu with Peas and Asparagus Vegan or Egg Intolerant? Try this Pea and Asparagus Scrambled Tofu recipe for breakfast or brunch: you will be surprised by just how yummy it is Like scrambled eggs, but with tofu. Think tofu is bland ? The secret ingredients in this recipe are the miso and the tahini, giving the tofu a really delicious savoury - umami flavour. I do eat eggs, but this vegan substitute is so good I actually prefer it to eggs ! Add turmeric for a more traditional yellow colour and added anti-inflammatory health benefits.

Posted by: michael
On: 15/12/2014

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Breakfast
Detox
Lunch Box
Main Courses
Recipes for kids

You will need

Ingredient	Add
1 block (200g) plain tofu OR	Available only in our Edinburgh shops	More products
1 block (200g) smoked tofu	Available only in our Edinburgh shops	More products
2 Tbsp miso		More products
2 Tbsp light tahini OR		More products
2 Tbsp dark tahini		More products
2 Tbsp extra virgin olive oil	Awaiting stock	More products
1 red onion, chopped		More products
2 cloves garlic, crushed		More products
1/2 red chilli pepper, chopped (optional)		More products
250g fresh peas in their pod (will give you about 100g fresh shelled peas) OR	Awaiting stock	More products
100g frozen peas
1 bunch asparagus	Awaiting stock	More products
1 handful fresh parsley, chopped	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Mix the miso and tahini in a medium sized bowl with a splash of water or lemon juice. Add the tofu and crumble it with the miso and tahini mixture, using a fork or your hands.
Heat the oil in a frying pan over medium heat ; add the onions and stir-fry until translucent. Add the crushed garlic and chopped chilli if using and cook for another 2 minutes.
Add the peas and the asparagus and cook, stirring regularly, for about 6 minutes. Add the tofu crumble and the chopped parsley and cook, stirring, for 5 minutes or until the tofu is heated through. Makes a perfect brunch scramble.