I keep a slab of organic tofu in my fridge for those days when I only have a few minutes to whip up something hot and tasty that packs a protein punch.
Scrambled tofu looks very like scrambled eggs thanks to the turmeric and it makes a great vegan alternative, although it stands very well on it’s own. I don’t usually bother with the tortillas and prefer to eat it straight with a fork but this would be delicious served in a wrap with salsa, grated cheese, etc.
Another great tofu recipe idea that’s surprisingly good and absurdly easy to make (courtesy of a friend), is to mash up a drained block (14oz/400g) of firm tofu with 3-4 tablespoons of extra-v olive oil, half a teaspoon of *‘Mrs. Dash’ seasoning (the original variety) and a good grind of sea salt. Toss the lot with hot, organic spinach tagliatelle cooked according to instructions. I ate this at room temp and it was surprisingly delicious and filling.
You could experiment with other seasonings such as smoked paprika, chopped fresh parsley or cilantro (coriander), chili flakes, sesame oil, tamari, etc. A quick and nutritious meal for four people.
*’Mrs. Dash’ is a versatile, all-natural herb and spice blend that’s available in the UK from Amazon if you can’t find it over there in supermarkets).
SPICY SCRAMBLED TOFU
Two 14-ounce packs (400g each) of extra-firm organic tofu
2 tablespoons of vegetable oil
2 scallions/spring onions, chopped
2 garlic cloves, crushed
1 medim red pepper, finely diced
1 teaspoon of smoked paprika
1/2 teaspoon of ground cumin
1 teaspoon of ground turmeric
1/4 cup coarsely chopped fresh cilantro/coriander leaf
Sea salt & freshly ground pepper
For the garnish; cilantro/coriander leaf, diced avocado, chopped tomato, black olives and Tabasco chipotle or your favorite hot sauce.
Put the tofu in a strainer lined with several layers of paper towels (to absorb the liquid). Let it sit for a bit then pat it dry and mash with a fork.
Heat the oil in a large sauté pan/skillet over medium-high heat. Add the chopped green onion, garlic and red pepper and cook until softened for about 4-5 minutes, stirring occasionally. Stir in the cilantro/coriander and cumin. Cook for another minute or until it’s fragrant.
Stir in the mashed tofu followed by the turmeric and smoked paprika. Heat everything through, stirring for about 2 minutes.
Lastly, season with salt and pepper to taste and stir in extra chopped cilantro/coriander leaf.
Top the scramble with chopped avocado, black olives, parsley or cilantro and pass around some hot sauce – or serve it with warm tortillas and all the garnishes; salsa, shredded cheese (for non-vegans) etc. for people to make their own wraps.