Scrambled Tofu

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It took until I was experimenting with vegetarianism to appreciate tofu.

This recipe originally appeared on Stonesoup as a curry. But it’s super versatile so I’ve included it here as a breakfast, swapping curry powder for turmeric which gives the tofu a lovely sunny colour.

enough for 2
1 onion, peeled & chopped
1-2 teaspoons ground turmeric
35g (12oz) firm tofu
1 bag washed baby spinach leaves
big squeeze lemon juice

1. Heat a few tablespoons of olive oil in a large frying pan.

2. Add onion and cook, (covered) over a medium high heat stiring frequently until the onion is soft and translucent but not browned.

3. Add turmeric and stir for about 30 seconds or until it smells divine.

4. Crumble the tofu with your hands and add to the pan. Stir well then cover and cook for a few minutes (you just want to warm the tofu through).

5. Add spinach and stir until spinach has just started to wilt.

6. Serve and enjoy.

Quantities for Different Serving Sizes

You could easily halve or double the recipe. Any larger might be problematic for fitting it in the pan though!

Prepare Ahead?

This can easily be prepared ahead and reheated when you’re ready to eat. Although I’d probably save adding the spinach until the last minute to keep it as fresh as possible.

Variations

onion-free – just skip the onion.

Problem Solving

burning on the bottom – if your heat is too high or you’re not stirring enough, it may burn a little. Just take it off the heat and give a good stir and keep cooking on a more gentle heat.

too bland – this dish is really relying on your turmeric to flavour so make sure yours is not really old and stale. Also be generous with the salt and pepper. I find tofu needs a lot of seasoning.

mushy – make sure you use a firm tofu and allow it to drain before crumbling. If you’re finding it too mushy you could tip everything into a strainer and remove the excess liquid before reheating in the pan.