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
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.