April 30, 2018
Issue 4 2018
Cool Beans

Tofu Scramble

As someone who is allergic to almost everything, I am overjoyed when I can experience foods that emulate what I’m allergic to, in this case, eggs. Using tofu works excellently, as by itself it tastes like virtually nothing, so it easily takes on flavours that you add to it, and it’s packed with protein, so it makes for a great breakfast. I use Kala Namak, or black salt, as it has an eggy taste and aroma. I found mine at Indian Spice Land on Willis street.

Ingredients:

-          Tofu (I use half a block of firm Morinaga tofu)

-          Finely chopped spring onion for garnish

-          1 tsp garlic paste

-          1 ½ tsp turmeric powder

-          2 tbsp nutritional yeast

-          1 ½ tsp Kala Namak (black salt)

-          ground black pepper to taste

-          1 tbsp olive oil

 

Method:

Drain the tofu and pat with paper towels thoroughly to remove excess water to ensure you get those delicious crispy bits. Heat a pan on medium to high heat and coat with oil. Crumble the tofu into the pan and add the garlic, turmeric powder, nutritional yeast, black salt and pepper. Stir to combine. Pan fry until golden crispy bits form, while most the tofu is still soft. Serve on a slice of wholemeal bread and garnish with more pepper and spring onion.