Tofu scramble is one of the easiest things to cook and it’s so versatile. We love using it as a soft taco filling, but it is also delicious on toast for breakfast, served with roast vegetables for dinner or on a sandwich with mayo and salad (think vegan egg and lettuce sanga.)
My vegan spinach and corn taco scramble is subtly spiced with cumin, smoked paprika, garlic and turmeric and brought to life with fresh baby spinach and juicy corn.
This recipe makes about 3 cups worth of vegan spinach and corn taco scramble so if you’re doing tacos, It will serve around 3 people.
How do I make tofu scramble?
This recipe is quick, flavoursome and easy peasy. First drain and wrap your tofu in a towel to remove excess moisture. Then, heat some oil in a fry-pan and saute your onion and add spices. Once they’re nice and fragrant, crumble in the tofu using your hands, then add in the milk to get that nice creaminess to it. Fold in the corn and spinach. Season to your liking and you’re done.
If you like your scramble extra creamy, crumble the tofu more finely and add a little more plant milk until the desired consistency is reached.
How do I make tofu scramble tacos?
For simply delicious vegan tacos, I use my soft taco tortilla recipe and fill them with tofu scramble, fresh chopped capsicum, cashew cream, salsa and loads of guacamole. Serve with your favourite hot sauce or sweet chilli sauce for an extra kick.
How can I customise tofu scramble?
Once you’re comfortable cooking tofu scramble, you may want to start getting creative with the spices and vegetables. I also love to add diced capsicum or mix through diced skillet potatoes. Fresh flat leaf parsley or coriander never goes astray either. Tofu scramble can be a great way to use up vegetables at the bottom of the fridge!
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @ihtbvegan
Spinach and corn tofu scramble recipe
Ingredients
- 200 g extra firm tofu
- 2 tsp olive oil
- ½ brown onion - diced
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 1 tsp salt
- ¼ tsp turmeric powder
- 3 tbs soy milk - or other plant milk
- 1 cup baby spinach - roughly chopped
- ½ cup corn kernels - see notes
Instructions
- Drain tofu and wrap in a clean kitchen towel to absorb excess liquid. See notes.
- Heat oil in a frying pan or skillet over medium-high heat. Add onion and saute for 2 minutes until soft, then add spices and cook for a further 1 minute until fragrant.
- Using your hands, crumble the tofu into the pan. Stir through to combine with the onion and spices and cook for another 2 minutes. Mix in the milk and continue to cook, stirring continuously, for 2 minutes.
- Mix in the corn and spinach and cook for a further 3 - 5 minutes until the tofu is cooked but still full of moisture and the corn and spinach are heated through.
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