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 mushrooms, finely sliced, optional
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon paprika
¼ teaspoon chilli
3 tablespoons nutritional yeast
400 grams/14 ounces firm tofu
3-4 tablespoons water
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 and stir to mix. Mince tofu with a fork. Add tofu to the frypan and stir to mix, adding a little water if needed. 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!