Recipe by Fee O’Shea

Scrambled Tofu

Tofu has to be the go-to for vegans forever, it can be used in all sorts of places, but scrambled is the easiest dish of them all. This is the basic recipe which you can have on its own on toast or dress it up with spinach, tomatoes, leftover veggies or whatever you have in the refrigerator.

This is totally whole food as I don’t use oil, but you do need a non-stick pan.

Ingredients:

• About 1/4  of a 300 gm (10.5 oz) block of firm tofu per person.
• 1/4 tsp turmeric.
• Dash of black pepper.
• Water.
• Black salt also known as Kala namak. (Optional see notes).

Method:

1. Place 2-3 Tblsp of water into the pan and heat up on medium heat.
2. (You can sauté onions and garlic at this point).
3. In a bowl lightly mash the tofu.
4. Add the turmeric and black pepper and combine getting a yellow colour.
5. Add the tofu to the pan and gently sauté.
6. As the tofu is heating through, add a sprinkle of the black salt. Alternatively season with herbs and/or spices or try Dr Greger’s Spice Blend.
7. Once heated through – serve.
8. You may wish to add a little more black salt just before serving, but don’t overdo it.

Note:

• Black salt is a sulphur type salt that has the smell and flavour of egg. It is not necessary unless you are trying to emulate scrambled eggs.
• This cooks really quickly, so if you are doing vegetables that need a bit of cooking, do them first then add the tofu and lastly the spinach. If you cook it too long it will go hard and won’t have the texture of soft scrambled eggs.
• You can press a little of the water out of the tofu before mashing it, but you don’t have to press too much as it will evaporate on cooking.
• Add water to the pan as needed during the ‘frying’ phase – this is just to keep it from sticking.