Tofu Scramble with Red Onion, Mushroom & Rosemary gluten-free

Dorset Eye

18th July 2018

Prep time: 15 minutes.

Cooking time: 10-15 minutes.

Serves 3-4

Ingredients: 1 x 400g pack plain tofu in water

50g gram flour 100ml cold water

2 tbsp olive oil ½ red onion,

thinly sliced 6-8 chestnut mushrooms,

sliced 1 sprig rosemary,

roughly chopped 2 cloves garlic,

chopped 2 tbsp nutritional yeast 50ml dairy-free cream (coconut cream is fine if not available)

Salt and pepper to taste

The first recipe I came across for tofu scramble didn’t quite sit well with me. It used turmeric to get the colour and as a result it was a little too spicy. It was also rather dry and didn’t really have a texture that was close to what I was trying to achieve.

I experimented over time until I came up with this recipe, which I believe replicates scrambled egg quite well. The trick, I’ve discovered, is to use a gram flour and water roux to get the desired colour and consistency.

Soya cream is also added at the end just a minute or so before serving to enrich it even further. The dish dries up very quickly, so it is better to serve it straight away. If this isn’t possible, a little dairy-free milk mixed in and reheated will get the right consistency back.

The recipe itself is gluten free, you just have to serve it on the bread of your choice. Method First drain the tofu by placing it in a clean tea towel and putting a heavy saucepan on top of it. Set aside for 10 minutes.

While that is draining put the gram flour into a mixing bowl and add the cold water, a little bit at a time, whisking constantly to prevent any lumps from forming. Cut the drained tofu into small cubes and heat the oil in a non-stick pan. Fry the tofu for 5 minutes, until slightly browned on most sides.

When this is done use a potato masher to break up the tofu pieces in the pan. You don’t have to break them all up fine but rather get a good lumpy egg-like consistency. Add the onions, mushrooms and rosemary and cook for two more minutes, stirring occasionally.

Once the mushrooms have wilted a little add the garlic and fry for another minute, then add the nutritional yeast and stir in. Pour over the gram flour and water mixture and stir in again. It will start to thick immediately. Cook for a minute or two and then add the cream to get the texture of fresh-cooked scrambled eggs.

Season with the salt and pepper to taste and serve on your favourite bread.