🍳⭐ Premium

Brouillade de Tofu Dorée

Name: Brouillade de Tofu Dorée
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: US
Ingredients: 400g firm tofu, drained; 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; ½ tsp ground turmeric; ½ tsp smoked paprika; 2 tbsp nutritional yeast; ¼ tsp kala namak (black salt), or regular salt; 60ml unsweetened plant milk; 1 tbsp tamari; 60g baby spinach or kale; 1 red chilli, sliced, to serve; To taste black pepper; To serve toast or warm tortillas (use gluten-free if needed)

Photo : Markus Winkler / Unsplash

10m

Prépa

12m

Cuisson

Portions

Facile

Difficulté

Tofu émietté et doré à l'oignon, l'ail, le curcuma et le sel noir pour le goût d'œuf, avec épinards et piment. Prêt en 20 minutes.

#vegan#plant-based#tofu#high-protein#breakfast#brunch#quick#egg-free

Portions

Ingrédients

Nutrition

calories310

protein24g

carbs12g

fat18g

fiber4g

Par portion

Étapes

Crumble the tofu

Pat the tofu dry with a clean tea towel, then crumble it into a bowl with your fingers into uneven, bite-sized pieces — some bigger, some smaller, like scrambled egg.

Soften the onion

Heat the oil in a frying pan over medium heat and cook the onion until soft and lightly golden. Add the garlic and cook for 1 minute more.

⏱5:00

Season the tofu

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make it creamy

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the spinach

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crumble the tofu

Pat the tofu dry with a clean tea towel, then crumble it into a bowl with your fingers into uneven, bite-sized pieces — some bigger, some smaller, like scrambled egg.

Soften the onion

Heat the oil in a frying pan over medium heat and cook the onion until soft and lightly golden. Add the garlic and cook for 1 minute more.

⏱5:00

Season the tofu

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make it creamy

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the spinach

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 United States (from Chinese and Japanese tofu traditions)📅 1970s🍳 US

Tofu has been made in China for well over a thousand years, but it only reached most American kitchens in the 1970s, when vegetarian communities and cookbooks — notably those of The Farm in Tennessee and The Book of Tofu (1975) — showed home cooks how to use it.

Scrambled tofu quickly became the plant-based answer to scrambled eggs, and today it is a fixture of vegan cafés and brunch menus around the world.

⭐ Why It's Famous

It's fast, cheap and high in protein, and with the right spices it convincingly hits the comfort notes of a classic egg breakfast.

💡 Fun Fact

Kala namak, a volcanic rock salt from South Asia, contains sulphur compounds that smell remarkably like cooked egg yolk — the secret to an 'eggy' scramble.

🍳