Scrambled tofu
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Tofu seems to be a dark art - people either “get it” or they don’t. For newbies to tofu, Monica suggests starting with tofu scramble. It’s a super simple, versatile and fast way to prepare tofu that’s really hard to get wrong and makes a great vegan breakfast.
Ingredients
Scrambled tofu
- 450g of tofu, firm
- 1 onion , diced
- 1 tbsp of soy sauce
- 1/2 tsp turmeric
- 3 tbsp of nutritional yeast, optional
- 1 tbsp of olive oil
- salt
- black pepper
Veggies, herbs and seasonings (they are boundless but here are my favourite combos - dice, slice or chop as you’d like - I like mine diced fairly small)
- mushrooms , tomatoes and kale, parsley
- peppers , jalapeños, tomato, cilantro
- mushrooms , peas, tomato, cauliflower curry powder
- cabbage , carrots, cilantro
- broccoli , red pepper, corn, lemon zest, red chilli, basil
- peppers , potatoes, tomato, parsley or cilantro
Accoutrements
Method
1
Place a frying pan over a medium heat and add the olive oil. When the oil is hot, add the onion and cook until soft and translucent
2
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
3
Add the soy sauce, vegetable combination of your choice and any seasoning you’re using (except fresh herbs) and cook until veggies are tender, stirring every so often. If using potato, cook the potato ahead - this is a great use for leftover roast or boiled potatoes!
4
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
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Scrambled tofu
