Thu, 10 May 2018
A one-pan wonder! Easy to make, packed full of flavour and low in fat, tofu scramble is a delicious addition to your weekend brunch. This is one of those plant based meals that everyone has their own formula for, so you can adapt this recipe to suit your particular tastes. Serve on sour dough toast for a light breakfast/brunch, or add it to your lunch in a wrap for the kids lunches.
INGREDIENTS FOR 2
1/2 SMALL RED ONION
1 CLOVE OF GARLIC
50G BABY LEAF SPINACH
1 X 280G BLOCK OF FIRM TOFU
1 TSP OR MORE( TO TASTE) OF SOY SAUCE OR BRAGGS AMINOS
1 TBSP NUTRITIONAL YEAST
1 TSP TUMERIC
1/2 TSP CHILLIE FLAKES
PLANT BASED SPREAD
SOURDOUGH BREAD
METHOD
PEEL AND FINELY SLICE THE RED ONION AND ROUGHLY CHOP THE GARLIC AND SOFTEN IN A PAN FOR AROUND 810 MINUTES ON A LOW HEAT , WE DONT WANT TO BURN THE GARLIC GUYS.
WHILST THATS COOKING AWAY ,IN A BOWL, CRUMBLE THE TOFU TO THE SIZE OF SCRAMBLED EGG PIECES AND MIX IN THE SOY SAUCE/AMINOS ( TO TASTE AS THIS CAN BE RATHER SALTY) CHILLIE FLAKES AND TUMERIC AND NUTRITIONAL YEAST.
THEN ADD A 1 TO 2 TSP OF PLANT BASED SPREAD IN TO YOUR ONIONS AND POP IN YOUR TOFU SCRAMBLE AND COOK FOR ANOTHER 5 MINS SERVE WITH A TOASTED SOURDOUGH BREAD AND ENJOY.
SERVE WITH ROASTED VINE RIPENED TOMAOTES AND BAKED PORTABELLO MUSHROOMS.
