Spiced Tofu Scramble - Recipe - Natural Nourishment

Serves

Prep in

10 minutes

Cooks in

15 minutes

I feel like tofu is often a misunderstood ingredient, or 1 that people are unsure of how to use. I regularly get told that it is tasteless or oddly textured.

Now of course there may be cases where people truly don’t enjoy tofu & that is absolutely fine, but I would never want this to be because they hadn’t had it in a way that truly reflects how wonderful a thing it can be.

Due to it’s relatively innocuous flavour tofu is a brilliant backdrop for spices. And these in themselves are exceptional additions to our diets due to their medicinal & health enhancing actions. When choosing a tofu product please always make sure to purchase a non-GMO & organic option, & check the ingredients as it can be made in a couple of ways – 1 is using nigari (a natural magnesium salt from seawater) to coagulate it into blocks, & the other is through the addition of chemicals which we wouldn’t want.

Concerns over soy consumption due to its phytoestrogenic actions would lead me to advise 1 portion a week for those on omnivorous diets, or 2-3 times a week for someone following a vegan regime. Also edamame, organic tofu, tempeh & fresh miso would get the green light but soy yoghurts, milks, desserts & proteins would not.

Key Facts

High Protein Breakfast
Plant Powered
Super Anti-Inflammatory
Prep Ahead - Lasts 3 days

Ingredients

280g organic firm tofu
1 large celery stick
1 small red onion
2cm each fresh ginger, turmeric & red chilli
1 teaspoon garam masala
1 garlic clove
1/2 cup organic coconut milk
Pinch salt + plenty of black pepper
1/2 tablespoon cold pressed avocado oil or coconut oil
To serve – salad leaves & cherry tomatoes.

Preparation

01

Place your tofu block in a kitchen towel, wrap & press down with a plate to squeeze some of the liquid out.

02

Meanwhile finely dice the onion & celery & grate the ginger, garlic & turmeric. Add to a pan with the oil & gently sweat for 5 minutes. Add the dry spices, mix well & cook for 2 minutes.

03

Crumble the pressed tofu into the pan with your fingers, mix everything together & add the coconut milk. Cover with a lid & simmer for 8 mins then uncover & allow some of the liquid to evaporate off so you’re left with a little sauce but it’s not wet.