Are you looking for more plant-based protein sources for breakfast? Now you don’t have to miss out, because this tofu scramble is super simple to make and packed with nutrition.
The key is selecting the right type of tofu. I use soft tofu because the bean curd holds its shape yet is tender enough to break apart when cooking and smooth when eaten. Silken tofu is too delicate, and extra-firm tofu may taste chewier unless you enjoy more of a springy texture.
It’s essential to crumble the tofu first, into about 1-inch sized pieces and then allow it to drain.
Tofu is a protein powerhouse and its’ neutral flavour with a slightly nutty and sweet taste lends well to taking on layers of flavour. To add some savoury notes to the tofu, a mixture of salt, pepper, and turmeric is mixed in with a little garlic powder.
1 soft tofu block
1 plum tomato
2 tsp coconut oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp turmeric
1 tbsp lemon juice
Drain tofu from container, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes. Then cut it into cubes and place the it in a bowl and mash with a fork.
Roughly chop the tomato into cubes and dice the onions.
Heat oil in a pan over medium heat and add the onions and tomatoes, and cook until softened.
Add in the tofu and cook on medium heat until most of the water has evaporated.
Add the salt, pepper, garlic powder, and turmeric, and mix well, until all the seasonings are evenly distributed.
Add the lemon juice to the tofu and mix until evenly combined.
Remove the scramble from the heat and serve onto toasted sourdough bread. I like to top mine with fresh basil but that’s completely up to you. Enjoy!