Tofu Scramble
Servings 3
Ingredients
Tofu Mixture
- 1 block firm organic sprouted tofu, crumbled
- 2 tsp extra virgin olive oil
- 1/4 cup onion diced
- 1/4 cup bell peppers diced
- 1/2 cup mushrooms diced
- 1 cup firmly packed spinach chopped
- 1/4 cup vegetable broth
- 1 tsp maple syrup
Seasoning
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley or 3 times the amount if using fresh
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp Kala Namak (Himalayan black salt)
Instructions
- Start by pressing your tofu in order to remove the moisture. We use a tofu press but you can also wrap it in a kitchen towel, put it on a plate and place a weight on top. Leave for about 30 minutes. Squeeze out the moisture and then crumble it into a bowl.
- Dice the onions, peppers and mushrooms.
- Chop the fresh spinach.
- Combine the nutritional yeast, garlic powder, oregano, parsley, paprika, turmeric and black salt. Set aside.
- Heat the olive oil in a frying pan. Add onions, peppers and mushrooms and sauté for about 5 minutes, until vegetables are tender.
- Add spices and sauté for 1 to 2 minutes to release flavours.
- Add spinach and vegetable broth and sauté for a couple of minutes more until spinach is wilted and vegetable broth has cooked off.
- Add crumbled tofu and maple syrup and cook for about 8 minutes, until tofu has released its moisture and you are happy with the texture.
