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Scrambled Tofu
From: Kate Pugh

It's very realistic.
I think it may the the dill that is making it taste like eggs to me
- you could try adding any herb that you particularly associate with eggs as well.

I've tried it with and without the lecithin granules, and I'm not sure yet if it makes much difference.
Soya lecithin granules are sold in health food shops and are the same thing that Dixie Diners sell as Egg NOT!
- don't bother buying them just to make this recipe, though.

  • 1/4 tsp olive oil (could use more, this is the bare minimum)
  • 2 tbsp finely-chopped onion
  • 1/2 pack (150g, 5oz) plain tofu (not silken), grated
  • 2 tbsp nutritional yeast flakes
  • 1/2 tsp soya lecithin granules (optional)
  • 1/8 tsp garlic granules
  • 1/4 tsp dried dill
  • salt and freshly-ground black pepper to taste
1. Using a non-stick pan, gently fry the onion in the oil until softened but not browned.

2. Add the tofu and stirfry for about another 10 minutes.

3. Meanwhile, mix the nutritional yeast, lecithin (if using), garlic granules and dill with a few tbsp water to form a thinnish sauce.
Season with plenty of salt and pepper.

4. Add the sauce to the pan and stir and cook until the liquid is gone and the scrambled tofu is fairly dry.

5. Serve on toast.