Recipe: Scrambled Tofu
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Neatly dice the carrot, red onion, celery, zucchini, and red pepper.
Finely grate the garlic and ginger.
Drain any liquid off the tofu, rinse, then crumble.
Slice the coriander stalks finely.
Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.
Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.
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.
Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.
Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.
Neatly dice the carrot, red onion, celery, zucchini, and red pepper.
Finely grate the garlic and ginger.
Drain any liquid off the tofu, rinse, then crumble.
Slice the coriander stalks finely.
Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.
Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.
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.
Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.
Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.
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
Neatly dice the carrot, red onion, celery, zucchini, and red pepper.
Finely grate the garlic and ginger.
Drain any liquid off the tofu, rinse, then crumble.
Slice the coriander stalks finely.
Heat both oils in a deep frying pan. Add all the diced vegetables and stir continuously on a low heat until tender.
Add the garlic, ginger and coriander stalks to the pain. Cook for another minute.
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.
Remove from the heat, stir in the chopped fresh coriander leaves and the tamari. You may want to add more tamari to taste.
Serve on your favourite wholegrain toast topped with lots of avocado. Garnish with sesame seeds.
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