What I love about Tofu Scramble is its versatility. Experiment with the base, and come up with different vegetables and spices to put in it. I like to play with the taste of jalapeños and chilli powder, but you can add anything, really, that you want to, it all depends on your palate.
The important things are the turmeric for coloring and some kind of aromatic vegetable base. That’s what gives the tofu its flavor.
Day 3 – Breakfast
Cooking time : 10min,
Preparation time : 15 min.
Ingredients for 2 persons :200 g simple tofu, 2 cloves of smashed garlic, 1 small carrot grated, 1small onion chopped, one small piece of zucchini chopped, one small bell pepper chopped, a pinch of Himalaya salt and black pepper, 1/2 teaspoon of turmeric, 1/2 teaspoon of curry powder (1/4 teaspoon of coriander powder and 1/4 teaspoon of cumin powder), 3 spoons of unsweetened plant milk or water ( optional), a bunch of baby spinach leaves.
Green salad leaves for serving as side dish.
Directions :Wash and cut it into small pieces the onion, zucchini, bell pepper, garlic and grate the carrot. Start to cook them in a non sticky pan for 5 minutes till they become soft. Add the rest of the ingredients (spices) and the water and stir it. Scramble the tofu with your hand and place it on top of the ingredients, stir it well and cook it for 5 minutes more.
Turn off the fire and add the spinach leaves and cover the pan for 1minute.
Serve your scramble tofu with a lot of green leaves salad. Enjoy it!