Tofu Scramble doesn't do itself any favours being called that. But, it's truly delicious and packs a punch alongside some veggie bangers, hash browns and cooked toms on a Sunday morning.
There are a gazillion recipes out there so go for you life, but this one I'm sharing was inspired by Fearne Cotton- she uses coconut milk in her version, which for me was a total game changer.
INGREDIENTS (serves 2):
- 400g firm tofu
- 1 tbsp coconut oil
- 1 red onion, thinly sliced
- 1/2 tsp ground cumin
- 1/2 tsp garlic salt
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 200ml full-fat coconut milk
- Flat leaf parsley (optional)
- Wrap the tofu in a clean tea-towel (really tight) and squeeze over the sink to remove as much water as poss. Unwrap, and then crumble into a bowl, making sure there are no huge lumps.
- Heat the oil in a large pan over a medium heat. Add the onions and saute for a few minutes until soft. Add the cumin, garlic salt, turmeric and cayenne pepper and fry for a further minute, taking care not to burn.
- Add the crumbled tofu and coconut milk & stir well to combine. Simmer for 5-10 minutes until it has reduced slightly (keep an eye on it). Taste and season if desired.
- Serve, sprinkling over the parsley if that's your thang!