Tofu Scramble
Tofu Scramble
Ingredients
For Tahini sauce
2 tbsp tahini
1 tbsp shoyu or tamari
1 clove garlic
1 tsp Dijon mustard
3 tbsp nutritional yeast
½ cup filtered water
For Tofu scramble
2 shallots, thinly sliced
½ tsp turmeric
½ cup roasted sweet red pepper, diced
½ cup button mushrooms, thinly sliced
3 spring onions, thinly sliced on the diagonal
1 cup sweetcorn
1 pack organic tofu 1 tbsp shoyu
½ cup filtered water
½ cup nori threads
¼ cup fresh coriander, minced Parsley, minced for garnish
1 tbsp toasted black sesame seeds
Description
Scrambled tofu is an easy-to-digest dish that resembles scrambled eggs. It is delicious and satisfies the need for phytoestrogens. It can also be served as a bean-protein side dish with lunch or dinner. A super brunch for lazy weekend breakfasts. The sweetcorn, peppers and spring onions are optional. Try different vegetables depending on what’s in season.
How-to? Steps
Step 1: Making Tahini sauce
In a high-speed blender, blend the ingredients for the sauce and set aside.
Step 2: Making Scrambled Tofu
In a heavy-based pan, warm a splash or two of filtered water over a medium heat. Add the shallots and turmeric, cover and allow to sweat for 5 minutes. Add the red pepper, mushrooms, spring onions and sweetcorn and sauté for a further 5–8 minutes.
Step 3:
Crumble or mash the tofu into the pan and add the shoyu, along with the half cup of water. Cover and cook for 5 minutes.
Step 4:
Stir in the creamy tahini mixture, nori threads and coriander. Stir well and remove from the heat.
Step 5: Garnish & serve
Sprinkle over the parsley and black sesame seeds. Serve hot piled high on some toasted sourdough or a crusty wholegrain baguette.