Thursday, 21 May 2009

Tofu Scramble - Spinach and Tomato Style

I was very sceptical at first. Tofu for breakfast? You've got to be joking right? Well no, it's actually a delicious alternative to scrambled eggs. I sometimes make mine into a fully breakfast by having some hash browns, Linda Mcartney sausages and toast on the side.

1 package of firm tofu (I've found Cauldron's to be the best - can be found in fresh section on most supermarkets)

Large handful of button mushrooms

Large handful of fresh spinach

3 garlic cloves skinned and chopped

2 large tomatoes chopped

1 tablespoon of nutritional yeast (It's marigold brand can be found in most health food shops) Optional

dash of lemon juice

dash of liquid aminos or soy sauce

1 teaspoon of thyme

salt and pepper

olive oil for cooking

Heat up your frying pan and add the garlic, tomatoes and mushrooms. Fry until mushrooms are almost cooked.
Press the excess water from your tofu using kitchen roll and then crumble in your tofu. You want to crumble it in quite large chunks as it will break up even more as it cooks.
Add the nutritional yeast, lemon, soy, thyme and roughly chopped spinach.
Cook on a medium heat for a further 4 to 5 minutes, carefully turning to ensure tofu is fully coated but doesn't break up to much. Season with salt and pepper.

This recipe is pretty adaptable. This is just how I like it, but it can be made with many different spices and ingredients - play around with it, try adding things you like or take away things that you don't.

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