Scrambled tofu

Scrambled tofu might sound a tad unconventional but the vegans love the stuff. We were at Sister in law Spread's last weekend and they mentioned they were considering going vegan and have therefore been giving the lifestyle choice a test run with recipes such as this one. Well, I already had some tofu in the fridge, having purchased it thinking it might be good for a '2' day of the 5:2 diet, so decided to give it a whirl myself. I, however am not considering going vegan, as I love the cheese too much, but a lower calorie and fat version of scrambled eggs was not to be sniffed at.


So, in preparation and to make this a real test of whether this dish could be a prospective replacement for scrambled eggs, I had the full dairy experience on the Saturday, with the tofu version on the Sunday for brunch. I'll leave it to you to spot the difference.


What you will need
1/2 block tofu (c200g)
1 red onion
1 tomato
1 clove garlic
1 tea spoon english mustard
1 tea spoon tumeric
1/2 tea spoon cumin
Fresh coriander.


Firstly chop the the red onion and crush the garlic. Soften these in oil for 5 minutes.


Next, drain the tofu, squeezing out as much water as you can, then using the back of a fork, break up the tofu slightly to 'scramble'.


Chop the tomato and add this and the tofu to the onions and garlic. Season well with salt and pepper and stir in the mustard, tumeric and cumin and cook for 5-7 minutes.

Can you spot the difference? I have to say it was indeed a very tasty substitute for eggs and came in at a third of the calorie content of eggs at 76kcals, a third of the three eggs used to make the same volume.

 

 

Serve on some toast with a garnish of fresh coriander or perhaps in a corn wrap or taco with some salsa.