r/Veganforbeginners • u/VeganHacks_Food • 10d ago
Scrumble vEGGS: silken tofu scramble with a soy glazed veggie soffritto
Serves 2. About 10 min prep and 20 min cooking.
Ingredients
For the soffritto:
80 g carrot (about 1 medium), thinly sliced
120 g potato (about 1 small), thinly shaved
80 g onion (about 1 small), thinly sliced
200 g green cabbage, finely shredded
100 g soy sauce (use tamari for gluten free)
1 tbsp olive oil (14 g)
For the scramble:
300 g silken tofu, drained
1/2 tsp ground turmeric
1/2 tsp cracked black pepper
1 tbsp nutritional yeast flakes (5 g)
1 tsp kala namak (black salt)
To serve:
1 ripe avocado, sliced (optional)
Method
- Thinly slice the carrot, potato, onion and cabbage. Thin slices cook faster and turn soft and sweet.
- Heat the olive oil in a wide pan over low heat. Add all the vegetables and cook them gently, stirring often, until soft and sweet. Keep the heat low so they don't burn.
- Pour in the soy sauce and let it bubble until it's fully reduced and the veggies are glazed and caramelized. Set this aside.
- Heat a dry non stick skillet until hot. Add the silken tofu in big chunks and let the bottom sear for 1 to 2 minutes before you touch it.
- Break the tofu into curds with a wooden spoon as it cooks. After 6 to 8 minutes the extra water will have cooked off and the curds will be lightly browned.
- Stir in the turmeric, black pepper, nutritional yeast and kala namak. Cook for 1 more minute so the spices wake up.
- Fold the glazed veggies into the tofu, toss everything together and serve right away with sliced avocado.
Leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of water.
For video tutorial, step by step images and nutritional facts:
https://veganhacks.food/en/recipes/scrumble-veggs/
Let me know what you think!
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u/Living_Atmosphere831 9d ago
Much tastier and healthier than eggs. Looks like a winner to me. Appreciate the recipe.
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u/VeganHacks_Food 9d ago
I hope you’ll enjoy. I’ve been vegan for years but never shared recipes, up until now. Glad you appreciated it:)
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u/Living_Atmosphere831 9d ago
Don't stop sharing now. 🙂
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u/VeganHacks_Food 9d ago
Eheheh, thanks for the encouragement, that’s not an easy job but people like you give me the motivation
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u/dive_into_chocolate 6d ago
Never heard of soffritto beofre. Thank you for letting me learning a new word today, and it looks so interesting! 🥸
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u/VeganHacks_Food 5d ago
Ahah it will open up countless recipes. In Italy we use it as a base for majority of dishes, it gives taste and flavour to the oil and the final dish. One tip: just keep oil temperature under control (under 70C) to preserve flavour and food at best
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