Plant Based Cooking: Super Scrambled Tofu

Before I switched to a fully plant based diet, scrambled eggs were definitely one of the things I ate the most, I think I pretty much had them every day. I don't miss eggs, but it is nice to have something similar to fill that gap!

This recipe is something I have been tweaking for a good while now, and it is a great easy to make meal, packed full of nutrition. Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

You can buy extra firm tofu, but you can also use a 'tofu press'. I have invested in one from Tofuture which allows me to get rid of all of the water from the tofu.

Ingredients

• 220g extra firm tofu

• 1tbsp olive oil

• 1/2 chopped medium onion

• 1 tsp crushed garlic

• 4 tbsp nutritional yeast

• 40ml soy milk

• 1 tbsp english mustard

• 1/2 tsp turmeric

• 1/2 tsp paprika

• sprinkle black pepper

• sprinkle sea salt

Method

1. In a large bowl, use a fork to mash the firm tofu into chunks.

2. Add the soy milk, mustard nutritional yeast, turmeric, paprika, a sprinkle of sea salt and black pepper to the brown and mix together until all of the tofu is covered.

3. Add olive oil, onion, garlic and to the pan and cook until brown. (At this point you can add any other veg such as mushrooms or peppers to the mix).

4. Add in the tofu and fry everything together. (I sometimes also add spinach at this point).

5. Serve with some nice wholegrain bread with a drizzle of hot sauce (my favorite) or whatever you fancy.

Enjoy!