Tofu Scramble

tofu

This is a quick and easy dish that is good for when your mates argue that you can’t have a delicious breakfast without bacon and eggs.

It only takes a few minutes and you can jazz it up lots of different ways – serve with some sliced tomato or avocado on the side, or on a toasted bagel or bun with hummus, or stir through some mushrooms, spinach, black beans or capsicum – for this edition I sprinkled some sprouts and dukkah over the top (you could always add some hot sauce too).

Kīnaki (serves 2-3)

  • 1 block of firm style tofu
  • 1 small onion – diced finely
  • 1 clove diced garlic
  • 3 tablespoons of soy sauce
  • 1.5 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon sesame oil
  • A little sesame oil for cooking

Huarahi

Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.

Press any excess moisture out of the tofu (I use some muslin cloths for this).

Heat some sesame oil in a frying pan.  When sizzling, add chopped onion and garlic and fry until slightly brown.  Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon.  Add the seasoning mixture and stir to make sure all of the tofu is well coated.

Serve as it is, or on top of toasted bread.

(And a nice mug of coffee).

 

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