When I buy tofu I always seem to get to the end of the week and have a chunk or so left. Plus odds and ends of vegetables in the crisper. This is the single best way to use both up that I have found. Scrambled tofu has a similar texture to scrambled eggs; I tend to make my scrambled eggs quite sloppy, and this is much drier in comparison though. You cook it in the same way as scrambled eggs, its still a wonderful source of protein, and it still tastes amazing if you add in herbs and spices. In fact, this recipe is great for experimenting with herbs and spice, as tofu doesn’t have much of a flavour of its own (try it with baked with soy sauce and five spice too). This recipe takes minutes and is incredibly cheap- perfect if you’re a student…
- 100g firm tofu
- 1 small garlic clove, crushed
- Veggies, whatever you have in, chopped up (I used pepper, courgette, and mushroom. Other great add-ins include: spring onion, broccoli, carrots, sugar snaps, peas)
- Herbs and spices: here I’ve added a dash of each turmeric, mixed Italian herbs, smoked paprika, and chilli powder
- 2 slices wholemeal sourdough toast to serve, or any kind of toast you like
- OPTIONAL: fresh basil, torn up and added just before serving
- Add your garlic to a pan and cook for one minute over a medium heat
- Add in all of the vegetables and cook until tender, before throwing in your desired spices.
- Crumble the tofu into the pan and continue cooking until heated through. Whilst this is heating up, get that bread toasted and whack it onto a plate- we were out of butter, but if you aren’t – and also aren’t vegan (as this recipe is otherwise vegan-friendly)- then get spreading.
- Once you’re satisfied that your tofu is hot, pile it on top of the toast, and dig in…