Tuesday, 9 October 2018

Tofu scramble with cashew cream

Isn't it ironic that I had a busy working month in September when doing Vegan MoFo and then the first week of October I was on holiday and able to spend more time cooking and blogging.  Actually I spent more time cooking than blogging but I had time to make some of the dishes I had hoped to blog during Vegan MoFo.  One of these was tofu scramble with cashew cream.

This is a rather simple dish that was inspired by a scramble I made years ago with vegveeta cheese sauce.  There was something wonderful about the creaminess and the way the cheese sauce had little brown crispy edges.  So I tried a simple scramble with my current favourite cashew cream.  It worked really well and worked nicely with a side dish.  I like tofu scrambles but they can be a bit lacking in texture.  This is a revolution in the way I make tofu scramble.  I am delighted to find that with a bit of leftover cashew cream sauce I can have most excellent scramble quickly.

More scrambles on Green Gourmet Giraffe:
Chickpea hummus scramble (gf, v)
Fried rice with tofu scramble (gf, v)
My breakfast burritos (gf, v) 
Roasted vegetable tofu scramble (gf, v)
Spinach, sundried tomato and chive chickpea scramble (gf, v)
Tofu scramble (gf, v)

Tofu Scramble with Cashew Cream
An original Green Gourmet Giraffe recipe
Serves 4

1 tbsp rice bran oil
1 onion, chopped
1 clove garlic, crushed
250g firm tofu
1 tbsp soy sauce
1 1/2 tsp dukkah, or to taste
1 tsp apple cider vinegar
1/2 cup cashew cream
seasoning, to taste

Heat oil over medium high heat.  Fry onion a few minutes until soft and then stir in garlic.  Crumble tofu into the oil and add soy sauce, dukka and vinegar.  Fry for a few minutes to distribute the flavours through the tofu.  Stir in the cashew cream and season.  Fry for 5-10 minutes allowing the mixture to sit long enough to get some crispy edges.

NOTES: You could use any neutral oil with a high smoking point instead of rice bran oi.  Another vegan cashew cheese sauce could be used instead of the cream.  I like the cream because it is simple.  The dukkah is optional depending on your cashew cream/sauce and how much seasoning you use.  Other seasoning mixes would work here too or even some curry powder if that is you preference.  This scramble would also work well with extra vegies, such as leftover roast vegies, grated carrot or leafy greens.

On the stereo:
Greatest Hits of The Cure


  1. This sounds delicious Johanna. Full of really wholesome stuff too! x

  2. I am interested in alternatives to traditional dishes and enjoy learning more about such dishes, like this one.

  3. I've been on a real tofu scramble frenzy recently, I think I had them about three times in three days! I love that they're so adaptable and you can just chuck in whatever veggies you have to hand. I've never made it with cashew cream though, but I can totally see it would be a perfect scramble for our autumn weather right now!

  4. I really like cashew cream. It's amazing how smooth and creamy it can be. I haven't had a tofu scramble for ages though!


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