I would eat more tofu if only my taste buds did not perceive tofu as a bland and insipid thing (is anybody with me on this?). I cannot just pretend tofu does not exist: it has a “low calorie count, relatively large amounts of protein, and little fat” – Wikipedia says – in short, a nutrition content too appealing to be ignored. So “good” on paper, so unpalatable on my plate.
Last Sunday I decided it was time to put a little more effort in the kitchen and find a way to jazz this weak beauty up. This is one of the best and easy ways to boost its flavor. Your fingers will crush the tofu and add flavoring spices to turn tofu, the cinderella of the recipe, in a fantastic scramble egg alike (turmeric in particular is needed to get a beautiful warm yellow). Ta-Da! The remaining work is for the stove and ultimately (and tastefully) for your taste buds, that I am sure will find it hard to believe this is just scrambled tofu and not eggs.
p.s. I’m now off to pack a light luggage for another escape to the country. It’s Peak District, this time. I’m on a mission: to find the best country pub in the UK, which for me means rustic atmosphere and oozing with charming seats where I can enjoy the quintessential expression of the Britishness in its vegetarian version: a homestyle mushroom burger wrapped in a seeded bun with cheddar and French fries. Oh yeah. The area is popular for hosting many great old style pubs so I have a good chance to live the mind blasting experience I dream of since I moved here 🙂. I’ll keep you updated about it.
Easy Scramble Tofu
- 2 Tbsp olive oil
- 1 onion (diced)
- 1 container firm tofu (crumbled)
- 1/2 tsp curry powder (optional)
- 1 tsp turmeric
- salt and pepper to taste
- 10 cherry tomatoes (halved)
- 10-15 olives without the stones
- coriander (optional)
- Cut the tomatoes, onion and olives.
- In a large skillet sautee the onion in olive oil.
- In a bowl crush the tofu with your fingers, stir in the spices, salt and pepper and mix well to incorporate. Transfer the marinated tofu to the skillet with olive oil and cook for about 5 minutes. Don’t let it stick to the pan.
- Add remaining ingredients, more oil if needed, and cook, stirring frequently for another 5 minutes or so, until tofu is crispy. Sprinkle minced coriander over for color and asian flavor.
There are many such healthy food items which are completely under utilized. Tofu looks excellent and there are so many varities we can make from them. This dish is excellent and looks exactly like the scrambled eggs and I am sure it tastes good. Thanks Daniela.. this is something I can make everyday for breakfast. 🙂
I love tofu scrambles, your recipe sounds fantastic with the curry powder. Thanks for sharing!
a breakfast so easy to make and very natural and healthy, it looks like an omlet but with a very good taste and i like the mixt of colour his got 😉
Thanks Aurica!
Loving the spices used for this nutritious scramble 🙂
Turmeric is one of my favorite spice. I am sure there are many recipes in which it fits well, I am starting from the basics 🙂
Sooooooooooo good!
I am addicted to scrambled tofu!
I adore tofu – and your scrambled tofu with turmeric, curry and coriander sounds like a great idea for breakfast AND dinner!
Scrumptious and healthy! A wonderful breakfast dish.
Cheers,
Rosa
I love scrambled tofu so much!! LOVE this recipe!
It’s 1:00 am here and I’m seriously craving these eggs now! I can’t wait to make them in the morning! They look amazing!
OMG! Daniela, that looks super delicious. I have never made a curried tofu and it sounds amazing for breakfast with toast. Thanks for sharing.
This looks great, and your pictures are so vibrant!
Such a great dairy-free recipe option!