Tofu is fairly recent regular addition to my kitchen /cooking. It is very similar to paneer, which is an Indian cheese that does not have any particular taste and can be used for sweet and savoury recipes. As a result I use tofu more regularly. It absorbs all the flavours and hence makes it very versatile.
A few years ago I bought a basic quick vegetarian recipe book from a supermarket and Scrambled Tofu was one of the recipes in it. It was a simple red capsicum, tofu and chives scramble. I like the idea and added a few other ingredients to give extra taste and flavour to the tofu. This is a good breakfast / brunch recipe, or even to eat as a healthy snack and a good alternative to scrambled eggs.
Like I improvised with the ingredients, you can use what ever combination of vegetables and herbs and spices that you like. This combination that I have used gives a very Chinese feel that is simple and fresh tasting.
Preparation time: 15 mins Cooking time: 10 mins Serves: 2
6 slices of toasted and buttered wholemeal bread
3 to 4 tbsp sunflower oil
200g soft tofu drained and cut into 2 cm cubes
5 to 6 chestnut mushroom cut into 2 cm chunks
1 each red capsicum and red onion chopped into 1 cm cubes
1 clove of garlic grated or minced
1/2 inch piece of ginger grated
2 tbsp chopped fresh coriander with stalks
1/2 tsp soy sauce
salt and pepper to taste
1) Chop all the vegetables and heat (medium heat) a large sauce pan. Add the oil, the tofu and the vegetables, cook while stirring continuously until brown.
2) Add the seasoning and soy sauce and cook for a further few minutes. Switch off the heat and add the chopped coriander, serve on the warm butter toast, enjoy 🙂