Scrambled tofu florentine
very nutritious and tasty alternative to trad scrambled hen's eggs - easy, foolproof and cruelty free.
Equipment
- 1 Wok
- 1 collander
- 1 Actifry not essential but useful
Ingredients
- 2 tbsps heaped heaped tablespoons Marigold nutritional yeast
- 2 tsps flat turmeric
- 1 tsp flat flat teaspoons ground cumin.
- 1 tsp flat flat teaspoon paprika & 1 of smoked paprika
- ½ tsp flat flat teaspoon white pepper
- ½ tsp flat flat teaspoon of Kala Namak black salt could add up to 1 teaspoon
- 2 tsps flat flat teaspoons Marigold Stock powder.
- 1 tsp flat onion powder
- 1 tsp flat garlic powder
- 2 tsps of soy sauce – I used in between last time.
- 4 tbsps water
- 1 whole medium red onion finely diced or thin strips
- 1 whole small aubergine - optional
- 1 whole medium pepper cut in thin strips, then in half
- 18 individual baby plum tomatoes – optional – half a box roughly cut in half
- 150 g Mini portobellos/chestnut mushrooms – Half a box sliced fairly fine.
- 1 whole medium courgette cut in narrow segments.
- 12 cloves garlic in a garlic crusher or sliced finely.
- 600 g medium firm tofu 1 whole pack of tofu king tofu
- 300 g firm tofu ½ pack of tofu king tofu
- 1 tbsp drained capers.
- 2 tablespoon or a pack of chives chopped into half cm lengths
- 3 whole finger chillies chopped finely.
- 500 g baby leaf spinach 2 average packs
Instructions
- In a half litre jug, add nutritional yeast, turmeric, cumin, paprika, , salt, and pepper and all the other spices.
- Add water and mix well - using the back of a wooden spoon to remove any lumps
- Cook off all the veg in the appropriate order in the Actifry or a wok - around 15 minutes for each batch – you can do peppers and courgettes together, and chuck the halved tomatoes in halfway. Onions & mushrooms work best in a wok…..
- While your doing this, crush around 7 or 8 cloves of garlic into a large pan with a little oil and sauté until browning nicely.
- Add in the washed spinach and sauté until nicely wilted – add in some black pepper and a sprinkle of soy sauce as you do.
- Drain the tofu, then use fingers to break up the tofu in a separate bowl – not too much though – just one squidge through the fingers - enough to resemble scrambled eggs.
- Transfer to a microwave safe bowl – I prefer pyrex….. and heat on half power for 5 minutes - drain and repeat. You want to get it up to around 80°C – each time tip into a colander to drain the water released and repeat if necessary. Don't overdo it though as you still want it to be soft, just not too wet. Around a maximum of 5 or 6 minutes twice seems to work well. If you overdo it, the tofu looses its softness.
- Tip into the pan with the cooked veggies and capers and pour seasoning over tofu & veg mix and combine well – but not vigorously – more gently turning it over - colouring as much of the tofu mix as possible.
- Toss in chives at this point and then continue to stir gently as necessary for another 1 to 2 minutes to heat them all through. You’re just aiming to get the tofu mix hot throughout (you’ve already heated the tofu in the microwave which helps with this bit). Cover and heat gently making sure it doesn’t stick or burn while doing the wholemeal toast.
- Put a bed of spinach on each slice of toast,
- Add a generous helping of the scrambled tofu mix on top. Add some sliced avocado if you fancy, then spread some chilli sauce on top if you like, and ground black pepper.
Tried this recipe?Let us know how it was!