Admittedly, scrambled tofu has been around as long as the veganism has been popular. Recipes of it are prolific in books, blogs and magazines. In health food cafes, it’s a staple. So, my little recipe is nothing new, except that it is the one I use and it’s not copied, just created using the spices I prefer. I don’t always use leeks and mushrooms, sometimes I substitute onions and zucchini which tastes equally delicious. I’m guessing there are other vegetable combinations that could also be tasty.
· Tofu is made from soybean curds. It is naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of iron and calcium.
· It is an important source of protein, especially for vegans and vegetarians.
· It may help lower "bad" LDL cholesterol.
· It may offer relief for certain symptoms of menopause.
· One block of tofu contains 177 calories.
1 leek, finely sliced
2 garlic cloves, minced
8-10 mushrooms, finely sliced (optional)
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon paprika
¼ teaspoon chilli
3 tablespoons nutritional yeast
3-4 tablespoons water
400 grams/14 ounces firm tofu
handful parsley, roughly chopped
In a large frypan, on medium heat, sauté the leeks until transparent, add garlic and mushrooms and cook until soft. Add spices and nutritional yeast in a small bowl, stir to combine, add water and mix. Mince tofu with a fork. Add tofu to the frypan and stir to mix. Pour in the spices over the tofu mixture and stir. Adjust flavours, if desired. Gently heat. Mix in chopped parsley and serve on toasted sourdough. Enjoy!