Very satisfying tofu scramble that forms a great base for pretty much any veges you want to add (or have lying around). Even people who don’t like tofu enjoy this dish.
Tofu Scramble
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Ingredients
Sauce
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon tumeric
- 1/8 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
- 1 Tablespoon water
Scramble
- 300 g firm tofu
- 1 Tablespoon olive oil
- 1/2 red capsicum chopped
- 1/2 red onion chopped
- 2 cup baby spinach roughly chopped
Suggested sides...
- cherry tomatoes
- baked pototoes
- baby spinach
- sour dough toast
Instructions
- Combine sauce ingredients and set aside.
- Place tofu in a sieve with several sheets of paper towel. Cover with more paper towel and press firmly to extract excess liquid. Once most liquid has been removed, tip tofu into a bowl and break into chunks with a fork.
- Heat oil in a large pan and cook the onion and capsicum for 3 - 5 minutes.
- Add baby spinach, toss to combine then empty pan into a bowl.
- Return the pan to medium heat and add the tofu. Saute for 2 - 3 minutes.
- Add sauce, gently stir and allow to cook for 5 minutes.
- Return the cooked veges to the pan and lightly toss. Serve immediately as is or with your choice of sides.
Notes
Credit: adapted with thanks from https://minimalistbaker.com/southwest-tofu-scramble/