Spiced Tofu Scramble

  • Serves 2
  • Prep in 10 minutes
  • Cook 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.

  1.  

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.

Preperation

  1. 01
    1. Place your tofu block in a kitchen towel, wrap & press down with a plate to squeeze some of the liquid out.
  2. 02
    1. 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.
  3. 03
    1. 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.
  4. 04
    1. Serve or cool & refrigerate using within 3 days.

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About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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