This is #21 of the 100 Tofu Recipes from the Edo period in Japan. Takes all of 10 min to whip up a tasty, protein-rich meal!
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About This Recipe
By: Noriko Shindo
Back in the day when I ate egg, scrambled eggs were my go-to when I wanted something quick, easy, and meal-worthy. No need to give up “egg” – just use tofu! Now this has become my go-to meal when I need something quick in a busy day.
- 300g Firm Tofu
- 2 cloves Garlic
- 1/2 Teaspoon Salt
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Turmeric
- 2 Tablespoons Plant Milk
- 2 Tablespoons Cooking oil
This recipe gives you good fats, calcium, iron, fibre, and a boost of protein – the perfect combo for a big breakfast, or a nutritious and light dinner. Best served with toasted sourdough bread!
- Iron (Helps function of hemoglobin) 34% 34%
- Protein (helps strengthen bones, heart, and muscles) 30% 30%
- Calcium (helps strengthen bones, heart, and muscles) 25% 25%
Step by Step Instructions
Drain the firm tofu well in a colander before cooking.
Put the oil in a heated pan and fry the chopped garlic.
Add the drained tofu and mash into random bits. It’s ok if some water comes out – it will evaporate as you cook.
Add the nutritional yeast, turmeric, and salt. Stir until incorporated.
If you are adding some vegetables (like spinach), add some now. Pour in the plant milk, and mix. Serve with some fresh black pepper and enjoy!