Silken Tofu Breakfast Scramble Recipes

SILKEN TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat. Add the sliced onion, and fry for 3-5 minutes until softened. Remove the onion from the pan and set to one side.
• Add the block of tofu to the pan and break up into large chunks. Increase the heat to medium-high and cook for 5 minutes, stirring and tuning the tofu every so often. After 5 minutes the tofu should have stopped releasing water and be golden brown.
• Add the chickpea flour, black salt, onion and garlic granules and turmeric powder to the pan. Stir well, breaking up the tofu into a small scramble as you go. Cook, stirring, for 2 minutes until the spices are evenly distributed.
• Add the spinach and fried onion into the pan, mix, and wait for the spinach to wilt.
• Season with black pepper.

SILKEN TOFU SCRAMBLE RECIPE

Steps:

• Start my straining the excess fluid from the silken tofu.
• Set it aside in a bowl whilst you melt 1 tablespoon of butter in a pan. Once it's completely melted, add the tofu to the pan. Gently run a fork through it. No need ot over do it with mashing as it may loose some of the consistency .
• Once the tofu is sizzling add a teaspoon of turmeric and stir in gently. The mix should become a golden yellow colour.
• Next, add the kala namak (black salt), depending on your tastes for salt, start by adding a teaspoon. Sprinke it evenly around the pan, making sure to get good coverage. Fold in gently
• Taste the mix to ensure you are happy with the flavours. Add more kala namak if you prefer it to be more salty.
• Turn the heat off and allow the silken tofu scramble to sit for a couple of minutes.
• Add the nutritional yeast at this point if you plan to use it. It will melt into the mix, just give it one last stir.
• Toast your bread of choice golden and spread with butter immediately.
• Place on a plate and load the silken tofu scramble on either side. If you prerfer, only load one side and make a toasted sandwich.
• Serve!

TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.