The best tofu scramble
This is a recipe for tofu scramble that is vegan, plant-based, oil-free, and gluten-free.
- 1 block tofu firm
- ½ cup water
- 1 tsp tapioca starch
- 1 tsp chickpea flour *optional, see notes
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp black salt
Cut the tofu block in half. Crumble one half.
Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.
Stir in tapioca starch. (*see notes)
Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.
Break into pieces, flip them, and cook for aditional 5 minutes on the other side.
Take off heat, sprinkle with black salt, and serve.
- Chickpea flour creates a firmer texture.
- Overblending tapioca starch especially when using hot water (to help low-speed blenders) might deactivate the starch. Make sure you don't over-blend.