Breakfast, Mains

Tofu Scramble with Veggies

Scramble tofu is a super versatile meal. Perfect if you want a savoury breakfast, really nice as a brunch at the weekend and also ever so nice at lunch or if you are after a quick dinner. It goes at any time. It’s so full of flavour but so subtle and gentle at the same time in its taste. It’s very easy to make. Once all the veggies are chopped it takes less than 10 minutes to cook it. I really like this recipe with all the colourful veggies mixed with the tofu makes it so fresh and springy. I like to serve it with some avo and cherry tomatoes if you’re having it for breakfast and delicious with roasted potatoes if you’re having it for lunch or dinner. Feels much nicer than having scramble eggs as the flavour is so much softer and feels so light after.

Serves 2

Ingredients:

  • 300g Taifun Organic Firm Tofu
  • A few sun-dried tomatoes finely chopped (optional)
  • 1 Red onion
  • 1 Red pepper
  • 1 Small courgette
  • 150g Mushrooms
  • 3 to 4tbsp Olive oil
  • 1tsp Turmeric
  • 1tsp Ginger powder
  • Chilly flakes to taste (optional)
  • Salt & pepper
  • 2tbsp Liquid aminos or soya sauce
  • 2tbsps Nutritional yeast
  • 2 hand fulls of spinach

Note: The tofu that I used is a very firm and thick style of tofu, there are 2 brands that I use Taifun and the TofooCo. Though if you are using silken tofu like this one, link here, the method of cooking is very different and I have written below both methods for you:

FIRM TOFU Method:

  1. Start by preparing the veggies by washing and chopping them all in thin slices.
  2. To a frying pan add the olive oil, onion and mushrooms, sprinkle some salt and pepper and stir-fry for a few minutes.
  3. Add the rest of the veg: the sun-dried tomatoes, the pepper and courgette and carry on stir-frying so all the veg get tender.
  4. With the help of your fingers desintegrate the firm tofu to the pan add as all the spices, turmeric, ginger powder, chilly flakes and finally the liquid aminos, and carry on stir-frying for a few more minutes.
  5. Add the nutritional yeast, mix well and test the flavour to see if would like to add any more salt, pepper, chilly flakes or even another splash of liquid aminos.
  6. Carry on stir-frying till all the veg are soft and cooked and there is no water on your frying pan.
  7. Once ready add the spinch, mix well so they wilt. Remove from the heat and it’s ready to serve.

SILKEN TOFU Method:

  1. Start by preparing the veggies by washing and chopping them all in thin slices.
  2. To a frying pan add the olive oil and the tofu and stir-fry for a few minutes to dry the tofu a bit more. Add turmeric, ginger powder, chilly flakes, liquid aminos, pepper & chilly flakes to taste and carry on stir-frying for a few more minutes.
  3. Add all the veg to the frying pan including the sun-dried tomatoes, mix well and simmer for a few minutes so the veggies get softer.
  4. Add the nutritional yeast, mix well and test the flavour to see if would like to add any more salt, pepper or chilly flakes or even a few more splashes of liquid aminos.
  5. Remove the lid and stir-fry for a few minutes, mixing often. you want it to be soft but no water in the pan.
  6. Once ready add the spinch, mix well so they wilt. Remove from the heat and it’s ready to serve.
Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply