Scrambled tofu
An easy to prepare, protein packed and highly satisfying breakfast item.
This easy to prepare, quick cook and highly satisfying breakfast item is a go to recipe. Packed with protein, it offers another great way to sowcase the versatility of tofu, this time as a scrambled egg facsimile. The addition of black salt (Kala Namak) gives the scramble a light eggy flavour. Turmeric gives the scramble a lovely bright warm colour, and contains curcumin, which has both antioxidant and has anti-inflammatory properties.
- 150g firm tofu (drained)
- ½ a small onion (chopped)
- 1 garlic clove (Minced)
- ½ tsp turmeric
- ¼ tsp black salt (kala namak) TIP: Use sea/pink salt if you don’t have black.
- 2 tbsp nutritional yeast
- Black pepper (to season).
- ½ red/green pepper (chopped)
- 60ml Soya/oat cream
- 1 tbsp olive oil
1) In a medium to large frying pan heat the oil on a medium heat. Add the onion, garlic and pepper and stir until slightly softened (4-5 minutes).
2) Using your hands crumble the tofu into the pan and add the turmeric, salt, pepper and nutritional yeast. Stir thoroughly coating the tofu until golden.
3) Pour in the cream and continue to heat and stir for another 2-3 minutes.
4) Serve!
- On toast, on its own.
- On toast, topped with avocado.
- Topped with ketchup, BBQ sauce, hot sauce, or your choice of condiment.
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