This is one of my favourite ways to eat tofu! Because the tofu is crumbled into such small pieces (which increases the surface area for absorbing the flavours of other ingredients), there’s no need to pre-marinate the tofu– you can throw everything together on the spot.
Scrambled Tofu (serves 2)
Preparation time: 10 minutes | Cooking time: 10 minutes
• 2 tbsp Sunflower or Veg Oil
• 1/2 Onion, diced
• Small handful of Mushrooms, quartered or sliced
• Small handful of Cherry Tomatoes, halved
• 2 cloves Garlic diced/minced
• 2 handfuls of washed Spinach leaves
• 1/2 block of Tofu
• 2 tbsp Dark Soy Sauce
• 1 tsp Turmeric
• 2 tsp Paprika (normal or smoked)
• 1/2 cup / 125ml Soya Milk (I use sweetened)
• Frying Pan
1. Strain the tofu with your hands over a decent sized bowl – until you have squeezed out the majority of water (don’t worry about the shape/texture of the tofu). Empty and rinse the bowl and then crumble the tofu into it. Add the soy sauce, turmeric and paprika and mix in well – until all the tofu is coated. Set aside.
2. Heat your oil on a medium heat in a pan, add the chopped onion and sauté until starting to soften. Add the mushrooms and tomatoes and continue sautéing until the all ingredients are soft.
3. Add the tofu, garlic and spinach to the pan, stir in well and then continue to heat for a couple of minutes, stirring frequently.
4. Add the soya milk, reduce the heat slightly and stir in well.
5. Continue to heat until the soya milk is reduced but the scramble is still wet-ish. You’re looking for a ‘wobbly’ but cohesive mixture.
6. Add some salt and ground pepper to taste – and you’re done!
7. Enjoy on toast garnished with diced avocado (as pictured), stuffed into pitta breads, or in a wrap with mixed salad leaves and a dressing/sauce.
– Try mixing tofu with some mixed mediterranean veg and serving in a tortilla wrap. Think aubergine, bell peppers, courgette, cherry/sundried tomatoes and red onion.