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Lemongrass Tofu Scramble
Enjoy the beautiful aromatic flavour of lemongrass infused in this delicious vegan tofu scramble first thing in the morning for breakfast or as a brunch staple. Served with roasted enoki mushrooms coated in Asian spices, sourdough bread and don’t forget the avocado!
This recipe is part of the vegan brunch at home series.
General
- Creates: 2 big serves or 4 small serves
- Dietary: V | VG | can be made gluten-free | NF
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Lemongrass Tofu Scramble
- 1 packet regular* tofu, drained
- 1/4 cup lemongrass^, minced
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground turmeric’
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Serve with: roasted enoki mushrooms, roasted tomatoes, avocado, toasted sourdough bread
Roasted Enoki Mushrooms
- 1 bunch enoki mushrooms, ends cut and strands separated
- 1 tsp smoked paprika
- Sprinkle of salt
- 1 tbsp olive oil or vegetable stock (optional)
Directions
Roasted Enoki Mushrooms
Prepare the mushrooms first so they can roast in the oven while you make the tofu scramble.
- Preheat oven to 180°C.
- Place mushrooms onto aluminium foil. Drizzle oil over the mushrooms and sprinkle salt and paprika over the top. Adjust to taste.
- Wrap the foil up and roast in oven for 20-25 minutes.
- Serve with the tofu scramble.
Lemongrass Tofu Scramble
- Heat oil in a skillet over medium-high heat. Sauté onions until soft and translucent. Add in garlic and lemongrass. Sauté for about 3-5 minutes until the lemongrass is slightly golden brown and fragrant.
- Add in tofu and using a wooden spoon, mash the tofu until it has a ‘scrambled egg’ consistency.
- Stir in turmeric and soy sauce. Sauté the scrambled tofu for 10-15 minutes or until tender. Mix well so the lemongrass coats the tofu. Adjust to taste with salt or soy sauce.
- Serve on top of sourdough bread with roasted enoki mushrooms and avocado.
Happy eating!
Notes
*Regular is the best choice for tofu scramble because it’s soft yet sturdy enough for a scrambled egg consistency. I’ve also had success using firm tofu too – it’s just more difficult to break up. I wouldn’t recommend using silken tofu unless you are really craving this recipe but don’t mind a watery sauce!
^Lemongrass is easily found in Asian grocery stores. Feel free to use fresh lemongrass but I usually use the frozen, minced ones. Just make sure to thaw before using it in the recipe!
‘Adding in the turmeric is optional. It gives the tofu scramble a nice yellow colour reminiscent of eggs. You shouldn’t taste the turmeric at all.
Additional notes:
- How to make it gluten-free: use tamari instead of soy sauce.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this lemongrass tofu scramble recipe whole foods by:
- Sautéing the onions and tofu with vegetable stock instead of oil
- Using coconut aminos instead of soy sauce
- Brush vegetable stock over the enoki mushrooms instead of drizzling olive oil over it
