Eggy tofu scramble from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 439) by Nisha Vora

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Italian basil & parsley salsa verde; Preserved lemon salsa; Spicy mint & cilantro sauce; Quick miso-chile hot sauce; Yogurt sauce with chile oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spvla on January 18, 2026

    Love this recipe! I used super firm, tofu and the texture came out perfect. I also swapped the spices here for the spices from the masala baked tofu. Whisked those spices with the milk before adding, and it worked perfectly. ??

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