Happy Veganuary, the month in which people try to reduce their meat intake and opt for plant-based alternatives.
Veganuary is run every year by a UK nonprofit organisation that educates and encourages people to live a vegan lifestyle for one month.
The first event was in January 2014 and has seen increased participation year after year, with 400,000 people signing up to the campaign in 2020.
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Plant-based alternatives are the way forward, in a bid to curb climate change, promote sustainable produce and healthy living.
However, going vegan could be a bit tricky if you’ve never tried it before.
Unlike vegetarianism, vegans do not consume any animal products including dairy, so there might be a lot you have to cut out without knowing.
But, there are ways to keep your favourite meals, you just have to make a few changes and if you like the difference, this is a good chance to work more plant-based recipes into your diet.
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Today we will be looking at vegan scrambled ‘eggs’, I put eggs in quotation marks just to avoid any confusion or comments and to simplify the fact that not a single egg was used in this recipe.
If you’re like me, eggs are a staple whether it be for breakfast lunch or dinner, I cannot be without at least one carton of eggs in the cupboard at one time.
You can make omelettes, fried eggs, frittatas, shakshuka, ramen, pancakes, various other desserts and many, many more things.
If you are thinking of going vegan or you have been partaking in Veganuary but find yourself a little stuck for ideas, I have written a recipe for vegan scrambled ‘eggs’ that is a really good way to do a bit of vegan cooking and a great little recipe to have in your repertoire if you have any vegan friends or family.
So, the recipe is as follows, you will need:
- 130g firm tofu – you can use silken tofu but I prefer the firm stuff
- 1tbsp vegan mayo
- 1tsp mustard powder – Colmans is best
- 1/4tsp turmeric
- 1 tsp neutral oil – vegetable, canola, rapeseed etc
- Salt and pepper to taste
The method for making this is super simple, and it can be done ahead of time, so if you’re in a rush for breakfast you can have this done in 10 minutes.
First of all make the scrambled ‘egg’ mix, which is just a sauce.
Mix the mayo, mustard powder and turmeric together in a bowl and mix until combined. Only use a really small amount of turmeric, it’s powerful stuff and mainly used for colour.
Of course, you can add as much or as little spice as you want but for my recipe, I wanted to try and replicate the colour of scrambled eggs, not have them coming out looking luminous orange.
Once the sauce is combined just leave it to one side and begin cooking the tofu.
I use the Cauldron brand firm tofu which comes in blocks of 396g, you can get between three and four portions from one block so I tend to open the packet when I first get it then quarter it up so it’s portioned for use.
There is no need to press the tofu, I think the moisture helps keep a creaminess to the eggs but if you wanted a more firm texture you can press it overnight to draw out the excess water.
To press your tofu you can buy a specific tool that acts like a boxed vice or just weigh it down with a flat surface such as a plate with another container underneath to catch the water.
You can also use silken tofu which is much softer, however, I have not tested this but there are lots more recipes out there on how to use different tofu types.
Once the tofu has been cut you can begin crumbling it into smaller pieces, again this is dependent on how you want the texture of your eggs but I would keep them at a medium-size at first then break them down in the pan as they cook.
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Grab a saucepan or non-stick frying pan and add your tsp of oil, get the oil to a low/medium heat and add the tofu.
The idea here is not to crisp or colour the tofu too much but rather heat it through so when the sauce is added it doesn’t split due to high heat.
There is a lot of oil in vegan mayonnaise, as there is with regular mayo and too much heat will split the sauce and nobody wants that.
Once the tofu has softened slightly which should take around two or three minutes, you can add the sauce.
Add as much or as little as you would like but remember you can always add but not take away. I tend to go for a creamy, semi-set scrambled egg which I think is the best way but you can match it to however you usually have yours.
Cook the sauce and the tofu, ensuring each piece is covered and at the right texture for yourself and then serve on some really good toasted bread (sourdough is your friend here) and whichever toppings you fancy.
There you have it, 100 per cent vegan scrambled eggs. Give it a try and let us know what you think in the comments below.
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