Quick and easy to make, scrambled tofu is family favourite for lunches and light suppers.
Hands on time: 15 minutes Cooking time: 15 minutes Ready in: 20 minutes
1 TBSP olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and finely chopped
handful mushrooms, sliced (optional)
1 block of firm tofu (approximately 400g / 14oz)
1/2 tsp turmeric
1-2 tsp cumin
1-2 TBSP good quality soy sauce (I use Kikkoman Less Salt Soy Sauce) or use tamari for a GF option
handful flat-leaf parsley, chopped
1-2 TBSP nutritional yeast flakes (preferably with added B12)
Drain the tofu and squeeze out the excess water (no need to press it).
Chop the vegetables.
Ready, set, go!
Brush the bottom of a large frying pan (skillet) with oil and sauté the onion until it starts to soften. Stir in the garlic, pepper, mushrooms and spices. Crumble the tofu into the pan. Stir until the tofu is fully coated in the spices. Add the soy sauce and continue cooking for 6 minutes or so, until most of the moisture has evaporated. Stir in the fresh parsley and remove from the heat. Allow to cool slightly, then stir in the nutritional yeast.
Meanwhile, prepare some slices of thick, wholegrain toast.
This scrambled tofu is also delicious served as a filling for lunchbox pitta breads. It’s one of Lil’ L’s favourites!