Scrambled Tofu with Fresh Tomatoes & Basil
Who needs eggs when there is this delicious scrambled tofu recipe?
A lovely simple vegan recipe that is both nutrient-dense as well as fresh and fabulous and quick. For a gluten-free option, use g-f flour and g-f toasted bread.
With big thanks to Andy Murray, The Heretic Vegan Cookbook
1 tbsp olive oil
1 garlic clove
1 tbsp white flour
½ cup soya milk (120ml)
1 block tofu (200- 250g) crumbled
1/2 tsp dried mixed herbs
1/2 tsp turmeric
3 medium vine tomatoes, finely chopped
1 dsp Dijon mustard
Salt and freshly ground black pepper
6 basil leaves chopped with scissors
Optional: 2 handfuls of spinach leaves (add at stage 3 below)
1. Fry the onion and garlic on a low heat until soft.
2. Stir in the flour, followed by the soya milk. Stir in well to get rid of lumps and cook in for a minute or two.
3. Add the tofu, tomatoes, herbs, turmeric and mustard and stir for 5 minutes.
Serve with fresh basil leaves, with brown sauce or soya sauce on the side and salt and pepper to taste. Ideas: It's also really nice with added fresh spinach leaves and toasted seeds!
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