M and Lil’ L used to love eating scrambled tofu, so when we made the transition to a plant-based diet, I started looking for a tasty, healthy substitute. When I presented them with a plate of scrambled tofu on toast, I waited with trepidation for their response. When they looked up from their first mouthful with big smiles, I knew we were onto a winner! It turns out they actually prefer this scrambled tofu to scrambled eggs. 🙂 Adding some red pepper and parsley makes it a more substantial meal and gives it a great nutritional boost. Scrambled tofu is now a firm family favourite for cooked breakfasts, weekend lunches and light suppers.
Preparation & cooking time: 10-15 minutes
1-2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g / 14oz / 1½ cups firm tofu, crumbled
1 tsp turmeric
1 tsp cumin
2 tbsp soy sauce
1 red pepper, cut in half and deseeded
handful flat-leaf parsley, chopped
salt & pepper to taste
- Drain the tofu by pressing with kitchen paper or between 2 plates to remove the excess water.
- Heat the oil in a frying pan (griddle) and sauté the onion and garlic on a medium-high heat, until the onion starts to soften.
- Add the crumbled tofu, turmeric, cumin and soy sauce, and mix together. Sauté on a high heat for 5-10 minutes, until the moisture has evaporated.
- Meanwhile, grill (broil) the red pepper until the skin starts to blacken, then peel, chop and mix it in with the tofu.
- Serve the scrambled tofu on toast with a sprinkling of parsley.