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Mexican Scrambled Tofu

February 12, 2017

How do you like your eggs in the morning? In the form of tofu of course! Face plant. I NEVER thought I'd be writing these words. I mean, scrambled tofu? blurgh. But actually, these are good. They're not eggs, but the scrambled eggy texture is there and flavour is most definitely there. It's not egg flavour, but its an intense flavour that almost makes you forget you're eating tofu disguised as eggs.

 

NUTRITIONAL OVERVIEW
 

TOFU is a complete protein. Source of calcium, manganese, copper... (bone formation, cholesterol, red blood cells, antioxidant...)

Spices have been used for centuries for medicinal purposes and are known to have anti-inflammatory and anti-flatulent properties.

TURMERIC, CUMIN and CORIANDER are all good sources of iron and manganese so are good for wound healing, brain and nerve function and help the body absorb calcium.

PAPRIKA and ONION POWDER are good sources of vitamin B6 which helps maintain normal brain function and regulate your body clock.

NUTRITIONAL YEAST is a complete protein often rich in B 12 (if fortified) which is the only vitamin only found in animal products so as a vegan it's important to find fortified foods or take a B12 supplement. B12 helps the body form red blood cells.

Recipe
 
MEXICAN SCRAMBLED TOFU
SERVES 2-4 HUNGER DEPENDING 
PREP TIME 10 MINS   |   COOK TIME 10 MINS   |   TIME: 20 MINS
 
INGREDIENTS
  • 2 tbsp olive oil (or coconut oil, avocado oil...)

  • 1 pack firm tofu

  • Veggies, chopped (I used 1/2 orange pepper, tomatoes and courgette. Use what you have/want)

  • 1 tbsp soy or tamari

  • 3 tbsp water (more if it dries out quickly)

  • 1.5 tbsp nutritional yeast

  • 1/2 tsp each: cumin, paprika, garlic powder, coriander powder, turmeric

  • juice of 1 lime

extras: spring onion, coriander leaves, avocado, salsa, wraps, toast..

METHOD

  1. Squeeze as much water out of the tofu as you can (I wrap mine in kitchen towel and gently squeeze, it doesn't matter about keeping it in one piece as we're going for that "scrambled" look anyhoo. Change the paper towel and repeat a few more times until paper is reasonably dry.

  2. Put all the spices together in a small dish and mix well so they're ready to use later.

  3. Chop your veggies however you'd like to have them, I roughly chopped for a faster meal.

  4. Heat the oil in the pan and add the tofu block then use a potato masher to crumble it down and break it up. You want to get it to a point where the scrambled bits start to brown but it'll vary in time depending on how much water is left in the block (less water is better). chuck in your chopped veggies, soy/tamari, water and spices (use half the amount for less intense flavour) and stir to combine. Simmer away for a minute then add the nutritional yeast, stir and simmer a bit longer (add more water if/as it dries out as it will help the tofu soak up all that flavour. just add tbsp by tbsp, you don't really want it sloppy!).

  5. Keep stirring until your veggies look good, have a taste and check the flavours are right for you (I added a few chopped jalapeños at this point).

  6. Add the lime juice and spring onions and any herbs you're using, stir and take off the heat.

  7. Serve in a whole wheat wrap, on some whole grain toast, heck eat 'em on their own. You're the boss!

 

 

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