The Recipe Room

What better way to start your day than with a protein-filled serving of delicious scrambled  tofu?!  It’s just as filling and flavourful as eggs, but without the fat or cholesterol.

You’ll notice that the recipe says to freeze the tofu and then thaw it before use.  This is a trick I learnt recently, and it adds a whole new dimension  to the tofu.  Due to the freezing process, the texture of the tofu changes; it becomes more crumbly and somewhat similar in appearance to minced beef.  This same method also works great for making vegetarian bolognese sauce or chilli, or anything that would typically call for minced beef.

This is my most basic version of the recipe, but tofu is so great at absorbing different flavours that I strongly encourage you to go ahead and try different variations of seasoning. Basically anything you might have used with scrambled eggs should work just fine.  You could also add some spinach or other veggies to the mix if you like.

I usually eat this for breakfast alongside toast smothered in apricot jam. But you can of course eat it at any time of the day you prefer!

If you like this idea, you will probably also like menemen – Turkish scrambled eggs.

 

 

Tags: garlic, olive oil, onion, oregano, paprika, Scrambled Breakfast Tofu, tofu, tomato, vegetarian

This entry was posted on Monday, 13 August, 2012 at 10:24 am by Serena Langley and is filed under Less than 30 minutes, Main Courses, Meal for 2 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.