My Cart (0)

Tofu Scramble

Coming down to a late breakfast on a Friday morning, I am most likely to see my parents preparing a full “English Breakfast”, consisting of canned baked beans, fried mushrooms, hash browns, sausages, eggs, turkey bacon…the whole lot. As a vegan I have a passion for healthy, clean food, so I normally just have a platter of fruit or granola for these fatty family brunches, but today I wanted to try something different. This tofu scramble is full of nutrition and low in fat, fuelling your brain with veggies for the day ahead and packing a spicy punch using the Kan Kun Mexican ‘Habanero’ sauce available from SOIL.

Ingredients: (serves 3)
  • 1 300 gram pack of extra firm tofu
  • 1 medium sized potato
  • 1 carrot
  • ½ bell pepper
  • 1 large tomato
  • 1 small onion
  • ½ can of chickpeas
  • 2 cloves of garlic
Seasoning:
  • ½ tsp cumin
  • ½ tsp curry powder
  • ½ tsp habanero sauce
  • ½ tsp turmeric
  • ½ tsp salt
towel
Step 1:
  • Drain the tofu and wrap the cube in a dishcloth and cover with a heavy object in order to squash the excess liquid out of the tofu
Step 2:
  • Peel and chop all the vegetables, placing all prepared slices on a large plate so you can clearly see what you’re working with
  • I chose to grate the carrot and potato to create a hash, thus also needing to squeeze out excess liquid with a paper towel before cooking, but small cubes also work fine
towel
Step 3:
  • Prepare your spices, measuring them all out and mixing them in a small bowl
  • Mix all but the hot sauce, leaving that for later addition
Step 4:
  • Start heating up 2 frying pans
  • In one, add ½ inch water, the onion, garlic and pepper
  • In the other, ass ½ inch water and the carrot and the potato
Step 5:
  • Keep stirring both pans until the vegetables are soft, then turn off the heat of the potato pan and set aside
  • Crumble the large, now drained, cube of tofu, with some small and some larger chunks, almost like the consistency of scrambled egg, into the pan with the onion, garlic and pepper
  • Add the chickpeas
  • Add more water and continue cooking
tofu
Step 6:
  • After adding the tofu, now add the bowl of spices and mix well into the contents of the frying pan until the tofu begins to change colour
Step 7:
  • About 3 minutes after adding the tofu, now add the potato and carrot hash as well as the tomato to the pan, mixing the whole mixture together
  • Add the hot sauce
Step 8:
  • Cook whole mixture for another 3 minutes and then serve and enjoy!
Cook
Top