Monday 8 February 2016

Scrambled tofu

vegam, gluten free
I think more people would get tofu if they knew how to reliably prepare it in a way that makes it taste good.
Scrambled tofu, it’s a super simple, versatile and fast way to prepare tofu that’s really hard to get wrong. It’s also a one-pan meal, making for easy clean-up and a great option if you dining solo. It’s one of my favourite healthy vegan breakfasts, but don’t let the scramble fool you into thinking this is only for breakfast: it’s great for a quick vegan lunch or dinner, too.

450g tofu
2 tablespoons nutritional yeast
2 teaspoons turmeric
½ cup water
1 tablespoon olive oilsalt and pepper

Place a frying pan over a medium heat and add the olive oil. When the oil is hot, using your hands, crumble the tofu into the pan and sprinkle on the turmeric. At this point, the tofu might give up a lot of water. If so, turn up the heat and let the water boil off. This is key to not ending up with soggy tofu 
Sprinkle on the nutritional yeast and fresh herbs. Mix well. Taste, adding salt, pepper and more seasoning as you see fit. Serve with your favourite accoutrements.

recipe inspired by:
Marta Dymek
2014 by Dwie Siostry

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