Spiced Tofu Scramble


I made this tofu scramble for my flatmate who showed visible distaste when I mentioned making it. She was unconvinced at the thought of it, but sold on the yumminess! I love cooking for people who aren't quite buying the plant-based can be delicious theory. It's so easy to surpass their expectations! I served this with some salady greens, tomatoes and bean sprouts and it was so so good!





Spiced Tofu Scramble

Serves 2 with Salad. Takes 10 minutes to prepare. 15 minutes to cook.


1 Red onion sliced

1/2 Red capsicum sliced

1/2 Green capsicum sliced

1 cup Swiss brown mushrooms sliced thick

1 Birds eye chilli (if you like it hot, otherwise it's absolutely optional)

2 Spring onions sliced

1/2 Tbsp Cumin seeds

1 Tbsp Turmeric ground

1/2 Tbsp each of Garlic & Onion powder

1 Tbsp Nutritional yeast

250g Firm tofu (crumbled by hand)

1/2 cup Torn basil leaves

Salad

1/4 cup Bean shoots

1/4 Red onion finely sliced

1 Handful of salad leaves

1 tsp Lemon juice

1 tsp Olive oil


Get a wide based pan really hot, put 2 tbsp Olive oil in the bottom and drop in the cumin seeds, when they start to pop put in the red onions & capsicums. Cook for a few minutes over a medium heat tossing & stirring regularly. Add in the mushrooms and allow them to caramelise to a nice golden colour then add the cherry tomatoes. Sprinkle in a few tablespoons of water to help steam up the pan and help the cherry tomatoes to 'melt'.

At this stage add thes turmeric, spring onions & crumbled tofu. Add a little more water and let it come to the boil. Season with the nutrtional yeast, the onion & garlic powder and salt to your own taste. Spoon into a bowl with the tossed salad, a squeeze of lemon juice & a handful of fresh basil. Delicious any time of the day.






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GOLD COAST, QUEENSLAND

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