Tofu Scramble

Tofu Scramble

 

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

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
  1. Combine sauce ingredients and set aside.

  2. 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.

  3. Heat oil in a large pan and cook the onion and capsicum for 3 – 5 minutes.

  4. Add baby spinach, toss to combine then empty pan into a bowl.

  5. Return the pan to medium heat and add the tofu. Saute for 2 – 3 minutes.

  6. Add sauce, gently stir and allow to cook for 5 minutes.

  7. Return the cooked veges to the pan and lightly toss.  Serve immediately as is or with your choice of sides.

Credit: adapted with thanks from https://minimalistbaker.com/southwest-tofu-scramble/



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