Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Tofu Scramble and a Vegan Cookery Workshop

Tofu Scramble

I’ve heard a lot about tofu scramble over the last few months and I have to say, my inner sceptic wasn’t convinced. However, when I found out this vegan breakfast alternative to scrambled eggs was one of the recipes in the Vegan Toolkit Workshop, I thought I really ought to try it. I volunteered to make this particular dish and was of course completely won over.

I was one of four vegetarian bloggers attending the Vegan Toolkit Workshop last Friday. This course is one of many offered by the Vegetarian Society Cookery School, formerly known as Cordon Vert and is based in the rather grand old manor house at the Vegetarian Society headquarters. As regular readers will know, I don’t get over the border that often, so it was with a sense of excitement that I set off to Manchester to first meet up with Shaheen from A2K – A Seasonal Veg Table, Chris from Thinly Spread and Becca from Amuse Your Bouche. Being in the company of other vegetarians meant I had the rare treat of going out to eat in a vegetarian restaurant, 1847 – and very nice it was too.

Tofu Scramble

The main purpose of the trip was, of course, the vegan workshop. We’d been invited by Cranks who’ve recently started working more closely with The Vegetarian Society. More and more people are turning to vegan food here in the UK, either because they want to reduce their meat and dairy consumption or go all out and become vegans. And it is Veganuary after all. Being a vegetarian for most of my life, I’m used to cooking lots of vegan dishes, but my repertoire of substitutions for eating a completely vegan diet is slim.

Vegan Ravioli

Our instructor for the day was principal tutor Alex Connel, who not only knew his stuff, but made us laugh and stopped us flapping. We were joined by Cranks people, Grace for the day and Lauren for an hour. We started with knife skills, which is always useful, even if I do go back to bad old habits when I get home. We then got down to the serious business of making vegan ravioli. I’ve never made pasta before, let alone vegan pasta, so I was surprised at just how easy it was. A pasta roller is pretty much a requirement though, so I’m not sure I’ll be replicating this one at home. I was just a little bit thrilled at my rather neat pasta sheet, which I proceeded to cut and fill with vegan pesto.

Thai Mushroom Soup

For the rest of the dishes, we either watched Alex demonstrate, or divided the recipes up between ourselves. We made pesto, mayonnaise, shortcrust pastry, pancakes, quesadillas, cashew cream, pizza dough, mushroom pate and much more – all vegan of course. Armed with a good sized chunk of tofu and a few other ingredients I produced a rather tasty tofu scramble in just a few short minutes. It was so tasty in fact, that I made it for breakfast as soon as I got home. I didn’t have the requisite nutritional yeast, so I had to improvise; I used a little brewers yeast and added some nori seaweed flakes. CT was as impressed with the tofu scramble as I was. It looks like scrambled eggs and tastes really good.

Vegan Chocolate Cake

After taking a brief break to sample our ravioli, we commenced with the main dishes of the day: crispy sweet & sour tofu, roast vegetable plait, paella, Jamaican ackee & tofu, pizza and Grenadian oil down. I opted to make Thai mushroom soup with crispy wontons, which was another new one for me. The soup was a clear spicy broth with fried mushroom slices and the wontons were baked and then floated in the soup at the last minute. Sharp, sweet, spicy and earthy all at the same time, it was really quite delicious. Becca did an impressive job of plaiting the pastry, Shaheen opted for the ackee dish, which I enjoyed far more than I expected and Chris got familiar with breadfruit in her Grenadian oil down. Grace tackled the very chocolatey fudge cake, which we all agreed was irresistible and Lauren made a vegan cheesecake. My goodness what a feast we had. The dining room table was beautifully laid out and the sun came out just as we sat down to enjoy the fruits of our labours. I felt thoroughly spoiled.

Vegan Feast

The Vegetarian Society is the oldest vegetarian organisation in the world, going back, as it does, to 1847. It campaigns, offers advice and support to families, individuals and businesses and approves various products, restaurants and cafΓ©s under its Vegetarian Society approved trademark. It’s a membership organisation and publishes a quarterly magazine: The Vegetarian. Its patrons include the McCartneys as well as one of my own vegetarian gurus, Rose Elliot.

This week is National Breakfast Week, so if you’re looking for something a bit different to try, why not give this tofu scramble a go?

Tofu Scramble
Serves 2
A tasty bright vegan breakfast dish that looks just like well done scrambled eggs.
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 tsp brewers yeast (or 1 tbsp nutritional yeast flakes)
  2. Β½ tsp turmeric
  3. ΒΌ tsp rock salt ( I used Himalayan pink)
  4. 1 tbsp olive oil (or coconut oil)
  5. 1 clove garlic - finely chopped
  6. 200g firm tofu
  7. ground black pepper
  8. 1 heaped tbsp chopped fresh herbs - I used coriander and chives
  9. ΒΌ tsp nori seaweed flakes (optional)
Instructions
  1. Mix the yeast, turmeric and salt in 1 tbsp warm water and set aside.
  2. Warm the oil in a frying pan over moderate heat. Add the garlic and fry gently for a minute.
  3. Crumble the tofu in with your fingers and stir gently for a couple of minutes.
  4. Add the yeast mixture and stir through.
  5. Add the pepper, herbs and seaweed and stir for another minute or so when everything should be hot and resemble scrambled eggs.
Adapted from The Vegetarian Society Cookery School
Adapted from The Vegetarian Society Cookery School
Tin and Thyme http://tinandthyme.uk/
 Brilliant BreakfastsI’m sending my tofu scramble off to Andrea at Made with Pink for #BrilliantBreakfasts.

 

Disclosure: Many thanks to Cranks for the cookery course. I was not required to write a positive review and as always, all opinions are my own.

Tofu Scramble
Tags: ,

Comments

  1. Leave a Reply

    Chris @thinlyspread
    25th January 2016

    It was such a fabulous day and wonderful to have time with you! I’m delighted you’re a convert to the scramble! πŸ™‚

    • Leave a Reply

      Choclette
      25th January 2016

      I thoroughly enjoyed it Chris and it was great to meet up with you again. It was you telling me how much you liked tofu scramble that made me so keen to try it!

    • Leave a Reply

      Choclette
      26th January 2016

      You too Becca and thank you for getting us to a good veggie restaurant πŸ™‚

  2. Leave a Reply

    Laura@howtocookgoodfood
    25th January 2016

    I love the idea of a tofu scramble but haven’t ever made it. That course sounds like I could have learned loads. I’m not veggie but love veggie food and am eating it more now than ever.

    • Leave a Reply

      Choclette
      26th January 2016

      Yes it was very interesting Laura. Although I’m not vegan and I’m happy to eat cream and mayonnaise etc, it’s always useful to have other options and to be able to cater for vegans as well as have a rest from dairy from time to time.

  3. Leave a Reply

    Nadia
    25th January 2016

    Ooo looks yummy! I’ve been wanting to try scrambled tofu for ages! I don’t know why I haven’t made it yet! I love that you added nutritional yeast and turmeric for flavour and colour! πŸ˜€

    • Leave a Reply

      Choclette
      26th January 2016

      Thanks Nadia. I used nutritional yeast on the day of the workshop, but didn’t have any when I got home, so used brewers yeast instead. I shall have to try and find some for next time.

  4. Leave a Reply

    Sus // roughmeasures.com
    25th January 2016

    Wow, the trip sounds fabulous, do you think they would run it again next year? I’d love to come if so!
    I have yet to try tofu scramble, but keep meaning to, you have made it seem even more delicious here.

    • Leave a Reply

      Choclette
      26th January 2016

      Thanks Sus. Definitely worth trying tofu scramble. I’d be very surprised if the Vegetarian Cookery School don’t run this course again, especially now when vegan cooking is becoming more popular.

  5. Leave a Reply

    Dom
    25th January 2016

    that really does all sound and look quite joyful! I’m loving the tofu scramble but The Viking says no. He’ll just have to go hungry!

    • Leave a Reply

      Choclette
      26th January 2016

      Haha, I like it when the Viking puts his foot down. I rather thought CT might, but he not only put up with it, but enjoyed the result.

  6. Leave a Reply

    manu
    26th January 2016

    Oh, never thought about it…sounds yummy!!!
    Thanks for sharing.
    have a nice day

    • Leave a Reply

      Choclette
      26th January 2016

      No, it’s not the most obvious thing in the world Manu, not until you come to make it anyway πŸ™‚

  7. Leave a Reply

    Jill
    26th January 2016

    I had to do a double take on that scramble photo. Who would have thought it was tofu? Looks beautiful and although I’m also rather shy of tofu, I could give this a try. Sounded a super workshop with great ideas. Love the name, Cordon Vert!

    • Leave a Reply

      Choclette
      28th January 2016

      Yes, it’s one of those dishes where a vegan wouldn’t feel out of place when everyone else is eating scrambled eggs. The course was great, but sadly, the name has recently been changed to the Vegetarian Society Cookery School, which doesn’t quite have the same ring to it.

    • Leave a Reply

      Choclette
      27th January 2016

      That’s what I thought GG, but I didn’t actually do anything about it until I attended this course. Sometimes I just need a bit of extra encouragement!

    • Leave a Reply

      Choclette
      27th January 2016

      Thanks Kirsten. I know lots of vegans from way back who would love to have known about this. I think we’ve all become a lot more inventive in the last decade or so.

  8. Leave a Reply

    Shelby
    27th January 2016

    I love tofu scrambles and would eat the entire recipe by myself!

    • Leave a Reply

      Choclette
      27th January 2016

      Haha Shelby, that made me laugh. Luckily, it’s a dead synch to knock up, so you can indulge yourself at whim πŸ˜‰

    • Leave a Reply

      Choclette
      27th January 2016

      We made a veritable feast Helen and was sadly, far too much for us to devour. Really pleased to have this additional dish in my vegan repertoire.

  9. Leave a Reply

    Beth Sachs
    27th January 2016

    You know I’m not a veggie but I am TRYING to get the rest of the family to eat more veggie meals. The workshop sounds great. Have to say I’ve never heard of Tofu Scramble – think tofu might be one step too far for hubby at the moment!

    • Leave a Reply

      Choclette
      27th January 2016

      Haha Beth and is the trying paying off? The workshop was great. I thought CT would bulk at the tofu scramble, he likes his eggs and is not a tofu fan. But he polished it off with relish.

    • Leave a Reply

      Choclette
      29th January 2016

      Thanks Kirsty. It’s a fab idea isn’t it. Next time my vegan cousin is over from the States, I know what he’s getting for breakfast πŸ˜‰

  10. Leave a Reply

    Ramona W
    27th January 2016

    This may be a great way to introduce tofu into my family that is weary of it… great recipe. πŸ™‚

    • Leave a Reply

      Choclette
      29th January 2016

      Yes Ramona, it’s something a little bit different. We don’t eat a great deal of tofu, but we both liked this.

  11. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    28th January 2016

    I love tofu scramble but am more into chickpea scramble these days! And I would be lost without nutritional yeast flakes. Sounds like you had a fun day – would be great to meet up with other bloggers for cooking and I love vegan cooking – though I confess my shame is that I have a pasta machine that has never come out of its packaging. Am curious what was in the mayo – I want to try it with aqua faba (any aqua faba in the baking?)

    • Leave a Reply

      Choclette
      29th January 2016

      Chickpea scramble Johanna? You are always so way ahead of me. I’v just ordered some nutritional yeast flakes from our local health food shop, so I’d better find a few uses for them. It was really good fun being with other food bloggers, especially vegetarian ones. No aqua faba in the baking, but the mayo is pretty much the same as ordinary mayo but substituting soya milk for the egg: soya milk, lemon juice, mustard and oil.

  12. Leave a Reply

    Paola
    28th January 2016

    Oh my, how mean are those pictures?! Looks wonderful. Great pictures.

    • Leave a Reply

      Choclette
      28th January 2016

      I try my best to tempt Paola – not much point being a food blogger otherwise πŸ˜‰

  13. Leave a Reply

    Lucie
    3rd February 2016

    I love Tofu scramble made with middle eastern spices and occasionally the crumbled smoked tofu. This looks like a wonderfully fresh and quick way of flavouring it. Will have to give it a try for a weekend brunch : )

    • Leave a Reply

      Choclette
      3rd February 2016

      Thanks Lucie. Smoked tofu sounds like a nice touch and Middle Eastern spices are always a winner with us.

  14. Leave a Reply

    Kate | The Veg Space
    4th February 2016

    What a feast! Love the Vegetarian Society’s courses, I’ve done a few and have learned so much each time. I’m still yet to try tofu scramble, (I’m not really a huge tofu fan to be honest), but you’ve convinced me its worth a try – will let you know how I get on!!

    • Leave a Reply

      Choclette
      4th February 2016

      I’ve never been a fan of tofu, but although I prefer tempeh by far, I’m sort of getting into it now.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>