Today, we are making a hearty, delicious tofu scramble. I’m not the biggest fan of tofu, but seasoned with a blend of spices it makes a savory dish that’s perfect for a weekend breakfast or brunch.
The following recipe makes one large portion or a side dish portion for two that pairs nicely with sliced avocado, hash browns or sautéed vegetables.
4 oz. firm Tofu
3 Tbsp. Nutricional Yeast
1/2 tsp. Ground Coriander
1/4 tsp. Turmeric
1/4 tsp. dried Oregano
1 Tbsp. fresh Parsley; finely chopped
1/2 tsp. Salt
1/4 tsp Pepper
1 Tbsp. Soy Sauce
1 Tbsp. fresh Lemon juice
Pinch of Hot Chilly Flakes
A splash of water if needed
Slices of bread or toast
homemade Hash browns
P R E P A R A T I O N S
Heat a medium size frying pan over medium to high heat and crumble the tofu with your fingers directly into the pan. This can be done when the pan is still heating up.
Next, measure out and sprinkle the spices on top of the tofu one after the other. Then stir everything together so that the spice mix will evenly cover the tofu. Put aside about half a cup of water next to the frying pan as you will need it as the tofu begins to brown and stick.
Wash and clean the spinach and cherry tomatoes. Quarter the tomatoes and cut the spinach roughly into ribbons and then add them to the pan.
Stir once more to make sure the scramble cooks evenly and carefully adding water to prevent burning.
After about 5 minutes the tofu will be cooked through and soft enough to serve. Use you own judgement when it's ready to eat.
Serving suggestion: Serve the scramble with a side of crusty french bread or sliced avocado. If you like, you could also garnish the dish with more fresh tomato, herbs (I like fresh parsley, basil or cilantro) and even some extra hot pepper flakes if you like spice!
Nina
O P T I O N A L I N G R E D I E N T S
AvocadoSlices of bread or toast
homemade Hash browns
P R E P A R A T I O N S
Heat a medium size frying pan over medium to high heat and crumble the tofu with your fingers directly into the pan. This can be done when the pan is still heating up.
Next, measure out and sprinkle the spices on top of the tofu one after the other. Then stir everything together so that the spice mix will evenly cover the tofu. Put aside about half a cup of water next to the frying pan as you will need it as the tofu begins to brown and stick.
Wash and clean the spinach and cherry tomatoes. Quarter the tomatoes and cut the spinach roughly into ribbons and then add them to the pan.
Stir once more to make sure the scramble cooks evenly and carefully adding water to prevent burning.
After about 5 minutes the tofu will be cooked through and soft enough to serve. Use you own judgement when it's ready to eat.
Serving suggestion: Serve the scramble with a side of crusty french bread or sliced avocado. If you like, you could also garnish the dish with more fresh tomato, herbs (I like fresh parsley, basil or cilantro) and even some extra hot pepper flakes if you like spice!
Thanks for sharing this recipe Nina! Made it tonight for the first time and it turned out delicious!
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