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Recipe: Scrambled Tofu

breakfast
quick
vegetarian
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Recipe by

Maranui Cafe owner Katie Richardson

Photo by

Sam Vaughan

Find out more

Maranui Cafe is located on the Lyall Bay seafront in Wellington, New Zealand.

Find out more by visiting the website or checking them out on Facebook.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
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Preparation Time10 MINUTES

Cooking Time10 MINUTES

Resting Time MINUTES

Serves4

LevelMedium


ingredients

1 red onion

2 cloves of garlic

1 thumb sized piece of fresh ginger, peeled

1 carrot, peeled

1 stick of celery

Handful of coriander (with stalks)

1 zucchini

1/2 red pepper

1 tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

3 tbsp tamari

500g (2 cups approx) tofu

1 tbsp vegetable oil

1 tbsp sesame oil

Recipe by

Maranui Cafe owner Katie Richardson

Photo by

Sam Vaughan

Find out more

Maranui Cafe is located on the Lyall Bay seafront in Wellington, New Zealand.

Find out more by visiting the website or checking them out on Facebook.

1

Neatly dice the carrot, red onion, celery, zucchini, and red pepper.

2

Finely grate the garlic and ginger.

3

Drain any liquid off the tofu, rinse, then crumble.

4

Slice the coriander stalks finely.

5

Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.

6

Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.

7

Add the dry spices and stir to coat. Then add the tofu and fry for another 2-3 minutes until the tofu is well coated with the spices.

8

Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.

9

Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.

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Scrambled eggs are a breakfast and lunch staple, but why not try substituting them with this tasty scrambled tofu instead? This delicious spicy vegan dish is great for any meal of the day – it’s easy to make, light, and the heady aroma of the spices will have you coming back for another serving. A staple on the menu at Wellington’s Maranui Cafe, this hot vegetable dish rivals some of their stunning selection of salads for most popular dish.

Scrambled tofu

Preparation Time10 MINUTES

Cooking Time10 MINUTES

Resting Time MINUTES

Serves4

LevelMedium


ingredients

1 red onion

2 cloves of garlic

1 thumb sized piece of fresh ginger, peeled

1 carrot, peeled

1 stick of celery

Handful of coriander (with stalks)

1 zucchini

1/2 red pepper

1 tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

3 tbsp tamari

500g (2 cups approx) tofu

1 tbsp vegetable oil

1 tbsp sesame oil

Recipe by

Maranui Cafe owner Katie Richardson

Photo by

Sam Vaughan

Find out more

Maranui Cafe is located on the Lyall Bay seafront in Wellington, New Zealand.

Find out more by visiting the website or checking them out on Facebook.

1

Neatly dice the carrot, red onion, celery, zucchini, and red pepper.

2

Finely grate the garlic and ginger.

3

Drain any liquid off the tofu, rinse, then crumble.

4

Slice the coriander stalks finely.

5

Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.

6

Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.

7

Add the dry spices and stir to coat. Then add the tofu and fry for another 2-3 minutes until the tofu is well coated with the spices.

8

Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.

9

Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.

SHOW MORE
SHOW LESS

Scrambled eggs are a breakfast and lunch staple, but why not try substituting them with this tasty scrambled tofu instead? This delicious spicy vegan dish is great for any meal of the day – it’s easy to make, light, and the heady aroma of the spices will have you coming back for another serving. A staple on the menu at Wellington’s Maranui Cafe, this hot vegetable dish rivals some of their stunning selection of salads for most popular dish.

Scrambled tofu

1

Neatly dice the carrot, red onion, celery, zucchini, and red pepper.

2

Finely grate the garlic and ginger.

3

Drain any liquid off the tofu, rinse, then crumble.

4

Slice the coriander stalks finely.

5

Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.

6

Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.

7

Add the dry spices and stir to coat. Then add the tofu and fry for another 2-3 minutes until the tofu is well coated with the spices.

8

Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.

9

Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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