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Scrambled tofu
Scrambled tofu
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious recipe created by a community member. Not taste-tested by taste.com.au.
Ingredients:
  • 500g block firm tofu, cubed
  • 1 portobello mushroom
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 42.00 gm soy sauce or tamari
  • 1 tsp Mexican chilli powder
  • 1 tsp turmeric
  • 1.20 gm vegetable salt
  • Cracked pepper, to taste
  • Olive oil, to fry
  • 125.00 ml wilted baby spinach (optional)
  • 125.00 ml zucchini, diced (optional)
Instructions:
  • Rinse the tofu under cold water, then wrap it in a clean tea towel and press with a heavy object like a thick book for 10 minutes, or up to 30 minutes for best results.
  • Prepare the onion and mushroom into medium-sized cubes. If using, wilt the spinach. Feel free to incorporate any additional leftover veggies like zucchini, bell peppers, broccoli, and leafy greens.
  • Cut the pressed tofu into cubes, then mash it with a fork until it resembles crumbles with minimal large chunks. Place in a bowl or on a thick chopping board.
  • In a large pan over medium-high heat, sizzle olive oil with onions and garlic until the onions turn translucent. Stir in mushrooms and sauté for 5 more minutes. Toss in tofu crumbles and other veggies of your choice.
  • Enhance with spices and soy sauce to develop a bold flavor profile. As tofu transforms into a vibrant yellow hue, cook for an extra 3-5 minutes, stirring regularly. Lower the heat if any signs of burning appear.
  • Top buttered toast with American-style mustard and/or tomato sauce for a delicious finish.

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