Monday 25 November 2019

Low-Fat Tofu Scramble

Still on my low-oil/no-oil cooking streak and absolutely loving it. I've shared a scrambled tofu recipe before (paired with boiled yam) but this one is quite different in look and flavour. The fact that it is oil-free doesn't hamper the deliciousness - if anything, I actually think I'd sooner always make it this way.

Growing up, bread and egg was my jam. Pillowy soft agege bread topped with eggs that had been scrambled with onions, peppers and all sorts of vegetables. Ask any Nigerian and they'll tell you that this is considered the breakfast of champions. In many ways, this vegan version is a worthy upgrade and most certainly holds its own.

I served mine on some dense rye bread which made for a great vegan brunch meal. And of course, if you're on the hunt for a filling vegan breakfast to get your day started right then this is definitely worth trying.

- 1 green chilli (finely chopped)
- 1 cup mushrooms (chopped)
- 1/2 cup sweetcorn
- 2 cups cabbage (shredded)
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 block firm organic tofu (drained)
- 1/4 cup nutritional yeast
- 1 tbsp hot sauce (optional)

Add 100ml water to a large frying pan or saucepan.

Add the chopped chilli, mushrooms, sweetcorn and cabbage. Water-fry on medium-high heat for a couple of minutes until the mushroom and cabbage have softened. Mix in the curry powder and turmeric.

Crumble the firm tofu into the pan, add the nutritional yeast and stir for about two minutes to combine. (If it looks a bit dry at this stage, add a little water, but the moisture from the tofu should prevent this - you're after a nice, creamy consistency).

Serve on some toasted bread and drizzle some hot sauce for extra heat and flavour.

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