Scrambled tofu aka vegan scrambled eggs


Being the only vegan in our family is not an easy thing you know. I still have to come up with meals and recipes involving meat and dairy products to please the ever so demanding palate of my 2 kids and my partner. I don’t mind them not being vegans or vegetarians, but hope one day they will understand why mummy eats different food and what are her reasons behind it. For the time being I let them be.

photo 1 (3)Every now again I try to trick them though, like this morning, when I served them scrambled tofu with spinach pretending it was scrambled eggs. They really enjoyed it and my little one said it tasted better than eggs!Result!
The main ingredient is tofu, also know as soya/bean curd. This versatile ingredient with many health benefits is made by curdling soya milk with a coagulant. Low in calories, a great source of protein, calcium, iron and amino acids, this is a staple in any vegan or vegetarian kitchen. It has a rather bland flavour, but because of that it works just perfectly in almost every type of recipe, flavour and food.

photo (3)For this recipe you will need the firm tofu, which is dense and perfect for stir-frying, grilling or in soups. You can buy it in any supermarket, usually in the world food section.

photo 2 (3)Let’s get on with the recipe

1 pack of tofu (I used Yutaka)
half an onion
2 cloves of garlic
1 tsp of smoked paprika
1 tsp of cumin
olive oil
handful of spinach
Start with draining and crumbling the tofu and dicing the onion. Crush the garlic and in a pan heat 2 tbsp of extra virgin olive oil. Gently fry the garlic and onion until softened and slightly brown. Add cumin, paprika and fry for a few seconds. Now add the tofu, turn down the heat to medium and cook for 5-10 minutes while stirring. The tofu should be slightly brown and firm. Just before the end add the spinach and cook until wilted. Season to taste with salt and pepper and enjoy!

Much love,

Author Hedi Hearts
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