Just a quick update on a parakuihi recipe I shared earlier. The puha is growing strong in our backyard at the moment so I’ve been putting it into most things at the moment and it goes great in this tofu scramble recipe.
You can also serve with some sliced fresh tomato, or add that to the scramble too, as well as some mushrooms or capsicum.
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
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.