Scrambled Tofu

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Regular followers of this blog will know I am a huge fan of tofu. When I hear someone say how horrid and tasteless it is I always think to myself that they don’t know how to cook it. Tofu on it’s own is pretty tasteless stuff. But then so is a piece of chicken unless you add some flavour, seasoning, marinate it, etc.

I saw this on social media recently. Written and perhaps shared by someone who has never actually eaten the stuff.

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So apart from using tofu in casseroles and stews, in stir fries, in sandwiches, burgers, salads, you can also eat the stuff for breakfast. It makes a perfect substitute for eggs, contains huge amounts of protein, pretty much zero fat plus lots of goodies like iron, calcium, zinc, selenium and more. It really is wonderful stuff. Pair that up with powerful medicinal properties of turmeric and you can enjoy a breakfast to get your day off to the best possible start.

Any firm tofu will do. Tofoo now sold in my local Tesco is particularly good as is this which I pick up from oriental supermarkets when in London and freeze.

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This makes breakfast for two.

1 tablespoon olive oil
1 pack firm tofu – about 200g
1 small clove garlic – finely chopped or minced
½ teaspoon ground turmeric
½ teaspoon paprika powder
1 tablespoon nutritional yeast flakes
½ teaspoon salt
black pepper to taste
a splash of light soy sauce
1 tomato – diced

Heat the oil over a high to medium heat in a frying pan. Crumble the tofu with your fingers into the pan and fry for around 5 minutes, stirring frequently. The tofu may release quite a bit of water at this stage so fry a little longer if needed to dry it off.

Add the garlic, turmeric and paprika and continue to fry and stir for a further minute. Now add the remaining ingredients and carry on stirring and cooking for a further 5 minutes.

Serve on toast

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