This tofu scramble with parsnip and black bean sauce is a delicious twist on the classic vegan scramble. Diced parsnip is quickly sautéed until lightly browned and flavourful, then combined with crumbled tofu, vegetables and savoury black bean sauce. It makes an easy, satisfying vegan breakfast or brunch that is ready in about 20 minutes.
Parsnip is often associated with soups, roasts and gratins, but I also really enjoy it sautéed. A quick cook gives the diced parsnip a lovely fried, slightly caramelised flavour while allowing it to retain some of its natural bite.
There’s one thing I can never get enough of, though, and that’s scrambled tofu. No Saturday brunch feels quite complete without a good tofu scramble!
I’d been tossing around the idea of adding diced parsnip to my tofu scramble for a while, and I’m glad I finally tried it. The combination turned out to be surprisingly delicious. The parsnip brings a subtle sweetness and a little texture, while the black bean sauce adds a deep, savoury flavour that brings the whole scramble together.
This tofu scramble with parsnip makes a hearty breakfast or brunch on its own, perhaps with some toast or a simple side of potato hash or vegetables.
And if you enjoy tofu scramble in all its different forms, you might also like this Vegetable Tofu Scramble with crunchy mung bean sprouts, served in crispy taco shells.
Tofu Scramble with Parsnip and Black Bean Sauce
Ingredients
- 2 parsnips, diced
- 1 block (250 g) firm tofu
- 1 small red onion
- 3-4 green chilies, chopped
- 2 stems spring onions, finely chopped
- 1 salad tomato, diced
- 1 tablespoon black bean sauce
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- Water or soy milk, as needed for cooking
- Salt to taste
Instructions
- Heat oil in a non-stick fry pan. Add onions. Cook for a few minutes.
- Add in parsnips. Cook for 3 minutes.
- Coarsely mash tofu with a fork.
- Add in the tofu. Stir and cook until tofu begins to lightly brown (about 10 minutes).
- Add chilies and black bean sauce. Sprinkle with dried thyme.
- Add a little water or soy milk to loosen and soften the scramble.
- Add diced tomatoes. Cook for 2 minutes or until tomatoes start to break down.
- Add salt to taste.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 290Total Fat: 14gCarbohydrates: 30gFiber: 8gProtein: 22g
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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I love tofu scrambles because you can put almost anything into them and it tastes great. Thanks for sharing.
Tofu scrambles are the best! 🙂
I would have never thought to put parsnips in a tofu scramble. What a wonderful idea!
The is possibly the most beautiful tofu scramble I’ve ever seen. It sounds yummy too.
For some reason I’ve never cooked with parsnips – this scramble looks delicious, and a good reason to finally try them.
Yum! Your scramble looks delicious, and now I’ll have to try parsnip in mine!
That is a fantastic idea! I also like sauteed parsnips a lot.
What a unique use for parsnip! I’m always at a loss for what to do with it- I’ll have to try this!
Cool idea!
also like the sugar on avoc thing!
I love this blog because you have used all the healthy ingredients to make the dishes and it looks yummy.Keep up the good work. Guide to Healthy Eating
Very nice-looking tofu scramble!!