Scrambled breakfast tofu
Tofu, mushrooms and spinach presented on a slice, or two, of wholemeal toast. What better way to start your day than with this wonderful breakfast dish? It’s very filling and provides a well balanced meal to keep you going until lunch time. The first time I tried scrambled tofu was in a lovely little vegan cafe, tucked away down a side street in a town I was passing through and I had stopped for breakfast. I didn’t know what to have until I saw another customer with this dish and thought I’d try it. My version, adds mushrooms and spinach. They literally ooze into the tofu, adding to its flavour and transforming the dish into something memorable.
Don’t be put off by the preparation time. Although it’s 40 mins, 30 mins of this are just squeezing the water out of the tofu which can easily be done without any effort, see top tips below. It just takes a little patience.
Tofu, also known as bean curd tends to have a bad name, but it has got great health benefits. I think that it has a poor name as people don’t know what to do with it, and when in a hurry don’t want the hassle of squeezing the water out of it before they can use it. However, once marinated it takes on a different persona and is packed with flavour. There are also health benefits as it is low in calories, relatively high in protein and has lots of iron. So, go on, try this dish and transform your breakfast.
Scrambled tofu with mushrooms and spinach to fill you up in the morning or at lunchtime.
- 250 g mushrooms sliced
- 1 block of tofu
- 1 tbsp soya sauce
- 1 medium onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp turmeric
- 1 tsp sea salt
- 1 tsp nutritional yeast heaped tsp
- 200 g spinach
Cook the mushrooms in some vegan spread on a low - medium heat until they are soft (about 5 mins). Season and set aside. Break the drained tofu into scrambled bits and place in a bowl. Add to the bowl most but not all of the liquor from cooking the mushrooms along with the soya sauce. Stir into the tofu. Leave to marinade.
Add the oil to a pan and gently cook the onion and garlic for about 10 mins until soft and translucent. Add the tofu and cook for 5 mins. Add the turmeric, sea salt, and nutritional yeast and cook for a further 5 mins.
Reheat the mushroom and add the spinach to the same pan. Put the lid on and cook until the spinach is wilted, (about 4 mins). Add the mushrooms and spinach to the cooked tofu and mix. Season and serve on toast.