Sunday, 20 March 2011

Scrambled Tofu

This brekkie staple is better than any scrambled eggs I ever had. Adapted from Vegan With A Vengeance.

{1/2} large white onion, diced
{100g} small white mushrooms, thinly sliced
{2 cloves} garlic, finely chopped
{280g} extra-firm tofu, drained
{3 tbsp} nutritional yeast flakes
Juice of 1/4 lemon
{1/2} medium-sized carrot, grated
{1 tsp} ground cumin
{1/2 tsp} dried thyme
{1/2 tsp} ground paprika
{1/4 tsp} ground turmeric
{1/2 tsp} sea salt
Freshly ground black pepper, to  taste


1. Skillet: medium-high heat, warm up with a little oil spray. Sauté the onions for 3 minutes, until soft and browning. Add the mushrooms - 5 minutes. Add the garlic - 2 minutes. Take off the heat and throw in the cumin, thyme, paprika, turmeric, and sea salt. Mix together and cook for 15 seconds. Add a splash of water to gather up all the spicy yumminess off the bottom off the pan - especially if it's starting to stick.

2. Crumble in the tofu, but don't squish it! Big chunks are good. Let it cook for 15 minutes. If it's sticking add a little bit more water and turn down the heat. 

3. Add lemon juice, pepper, and nutritional yeast. Stir until well combined. Fold in the grated carrot. 

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