Scrambled Tofu
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!
Servings:
2
Ready In:
10 minutes
Cal/Serv:
176 calories
Good For:
Meals
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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.
Ingredients
- 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
Nutrition
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%
- Protein (helps strengthen bones, heart, and muscles) 30%
- Calcium (helps strengthen bones, heart, and muscles) 25%
Step by Step Instructions
STEP 1
Drain the firm tofu well in a colander before cooking.
STEP 2
Put the oil in a heated pan and fry the chopped garlic.
STEP 3
Add the drained tofu and mash into random bits. It’s ok if some water comes out – it will evaporate as you cook.
STEP 4
Add the nutritional yeast, turmeric, and salt. Stir until incorporated.
STEP 5
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!
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