This is a totally different breakfast alternative to the usual eggs on toast. Scrambled tofu is a simple to prepare, tasty, warming meal that is hard to get wrong. You can serve it with whatever you like, as part of a big breakfast with mushrooms, bacon spinach, etc. We’ll leave it to your imagination. Of course, your vegan, vegetarian or allergy prone friends will love you for having a different option to eggs!
Serves 2 people or 4 with accompaniments
Ingredients:
- Approx. 250 grams firm tofu
- Tamari
- 6 spring onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon dried turmeric (or 2 teaspoons fresh)
- Half of a long green chilli, finely chopped (optional)
- 2 large-ish whole tomatoes, diced
- 1 big handful each of basil and parsley, roughly chopped
Method:
- Mash the tofu with a fork and sprinkle with tamari until most of the top layer is brown.
- Toss onions, garlic, ginger, turmeric (and chilli if using) into a hot frypan with a little water. Gently stir-fry for approx. 3-4 minutes.
- Push this mix to the edges of the pan, add the tofu and stir-fry for 5-10 minutes until a little browned. Once cooked to your liking, stir the onions back in and add the tomatoes.
- Cook this mix at least until the whole thing is hot. For a wetter scramble cook for a shorter time, for a dry scramble cook a little longer.
- Stir through basil and parsley.
- Serve on great heavy sour dough and you’ll be full for hours!
Vary this recipe easily by: adding pine nuts, coriander, other grated vegetables like pumpkin or carrot – just use your imagination. Tofu is very accepting!
