Breakfast
Tofu Scrambled Eggs
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Looking for the perfect, quick and easy but super delicious vegan breakfast? Then look no further than these Tofu Scrambled Eggs. Great on their own or as served as part of a vegan fry-up.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 250ml hot vegetable stock
- 2 tbsp nutritional yeast
- 200g extra firm tofu
- 2 tbsp vegan butter, divided
- Chopped fresh herbs
Utensils
-
Step 1
Whisk the nutritional yeast into the vegetable stock until dissolved then set to one side. Drain the tofu and break into small uneven pieces, place into a separate bowl.
-
Step 2
Place the Ninja Foodi ZEROSTICK 24cm Frying Pan onto a medium-high heat and melt 1 tablespoon of vegan butter. Throw in the tofu and fry for 1 minute. Add the stock a few tablespoons at a time and allow to boil off before adding more.
-
Step 3
Once all of the stock has absorbed stir in the remaining vegan butter and remove from the heat. Serve immediately and sprinkle over some chopped fresh herbs. Season with salt and pepper if you wish.
Notes:
For a more authentic yellow colour opt for a vegan stock powder with added turmeric, alternatively add 1/8-1/4 tsp ground turmeric to the pre-made vegetable stock.
