Scrambled Tofu Recipe

I love making this tasty scrambled tofu recipe for breakfast. It is the ideal breakfast for vegans as it is high in protein and will keep you going for longer. Furthermore it is quick to prepare and cook in under 30 minutes!

Serves 2

Ingredients

1tbsp olive oil

1/2 red onion

1 garlic clove

1/4tsp sea salt

1/4tsp black pepper

1tsp turmeric

1/2tsp cumin

1/2tsp parsley

1 large leaf kale

1 block tofu

Instructions

Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.

Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.

Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.

Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.

Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.

Inspired by the Southwest Tofu Scramble recipe by Minimalist Baker

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