THE ULTIMATE SCRAMBLED TOFU (v)

This scramble tofu is infused with beautiful flavours and makes a great healthy, high protein and satisfying breakfast. (vegan, gluten free)

Prep Time15 minsCook Time20 minsTotal Time35 mins

Yields: 5 servings
INGREDIENTS
 2 tbsp oil ( I use grapeseed oil)
 1 tsp turmeric powder
 5 curry leaves (you can use dry or fresh)
 ½ tsp asafoetida powder (aka hing)
 2 packages firm tofu (drained and crumbled by hand)
 ¾ cup green pepper diced
 2 plum tomatoes diced
 3 tbsp sour cream or ¾ can coconut milk for vegan option
 1 ½ tbsp Bragg’s Liquid Aminos
 Salt and pepper to taste
 Optional: 6 slices of diced roasted tofurkey (I roast mine in oil and 1 tsp maple syrup until crispy). Optional top with fresh chopped coriander.

DIRECTIONS
1

Heat a skillet on medium-high on the stove top. Add oil, once heated, add asafoetida and curry leaves. Allow to cook until curry leaves are roasted.

2

Add crumbled tofu and turmeric. Allow to cook, stirring occasionally, until tofu has drier scrambled appearance.

3

Once tofu cooked to desired consistency, add green peppers and tomatoes and roast for 5-7 mins until vegetables soften. If using tofurkey add at this time.

4

Add sour cream or coconut milk, bragg’s and salt and pepper to taste. Allow to cook for 3-4mins.

5

May serve with sliced toasted bread and roasted potatoes.

Ingredients

Yields: 5 servings
INGREDIENTS
 2 tbsp oil ( I use grapeseed oil)
 1 tsp turmeric powder
 5 curry leaves (you can use dry or fresh)
 ½ tsp asafoetida powder (aka hing)
 2 packages firm tofu (drained and crumbled by hand)
 ¾ cup green pepper diced
 2 plum tomatoes diced
 3 tbsp sour cream or ¾ can coconut milk for vegan option
 1 ½ tbsp Bragg’s Liquid Aminos
 Salt and pepper to taste
 Optional: 6 slices of diced roasted tofurkey (I roast mine in oil and 1 tsp maple syrup until crispy). Optional top with fresh chopped coriander.

Directions

DIRECTIONS
1

Heat a skillet on medium-high on the stove top. Add oil, once heated, add asafoetida and curry leaves. Allow to cook until curry leaves are roasted.

2

Add crumbled tofu and turmeric. Allow to cook, stirring occasionally, until tofu has drier scrambled appearance.

3

Once tofu cooked to desired consistency, add green peppers and tomatoes and roast for 5-7 mins until vegetables soften. If using tofurkey add at this time.

4

Add sour cream or coconut milk, bragg’s and salt and pepper to taste. Allow to cook for 3-4mins.

5

May serve with sliced toasted bread and roasted potatoes.

THE ULTIMATE SCRAMBLED TOFU (v)

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