Scrambled Tofu with Fresh Tomatoes & Basil
Who needs eggs when there is this delicious scrambled tofu recipe? This is one of Viva!’s favourite quick meals – we like it for breakfast, lunch or supper! It can easily be extended with a big mixed salad, baked potato, fried mushrooms or whatever you fancy really – it’s a lovely simple vegan recipe that is both nutrient-dense as well as fresh, fabulous and quick. For a gluten-free option, use GF flour and GF toasted bread.
Total time
15 minutes
Cuisine
British
Meal
- breakfasts
- sides-light-meals-and-salads
Servings
2-4
Ingredients
- 1 tbsp olive oil
- ½ onion
- 1 garlic clove
- 1 tbsp plain white flour (use GF if desired)
- 120ml/½ cup unsweetened plant milk eg soya or almond
- 1 block plain firm tofu (200- 250g) crumbled – eg Cauldron
- ½ tsp dried mixed herbs
- ½ tsp turmeric
- 2-3 medium vine tomatoes, finely chopped
- 2 tsp Dijon mustard (or 1 tsp English)
- Salt and freshly ground black pepper – for a more ‘eggy’ taste, use Himalayan black salt. It’s actually pink in colour but most importantly, it has a similarly sulphurous smell and taste to eggs
- 6 basil leaves chopped with scissors
- Optional: 2 handfuls of spinach leaves (add at stage 3 below), handful of nutritional yeast flakes, super sprouts, sunflower seeds, avocado
ALL KITTED OUT:
Chopping board and knife; medium saucepan, bowl for crumbling tofu; measuring spoons; cooking spoon; scissors; measuring jug
Instructions
- Fry the onion and garlic on a low heat until soft.
- Stir in the flour, followed by the soya milk. Stir in well to get rid of lumps and cook in for a minute or two.
- Add the tofu, tomatoes, herbs, turmeric and mustard and stir for 5 minutes. Add the yeast flakes now if using.
- Serve with fresh basil leaves, with brown sauce or soya sauce on the side and salt and pepper to taste. It’s also really nice with added fresh spinach leaves and toasted seeds!
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