BY MILA HYMAN / FOOD PHOTOGRAPHER + STYLIST BASED IN DUBAI
THE ULTIMATE TOFU SCRAMBLE
IT'S JAM PACKED WITH GOODNESS / GREAT FOR BREAKFAST, BRUNCH, LUNCH OR EVEN DINNER / VEGAN + VEGETARIAN / HIGH IN PROTEIN / GOOD CARBS / LOW GI / GOOD TO SUSTAIN YOUR ENERGY LEVELS THROUGHOUT THE DAY
The secret ingredient is always love !
Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!
Love x Mila*
This is The Ultimate Tofu Scramble as it's jam-packed with all kinds of goodness like mashed chickpeas to make it more filling, mushrooms and cherry tomatoes because no "scrambled eggs" is complete without it, and Kale for some added greens.
You can enjoy this Tofu Scramble for breakfast, brunch, lunch or even dinner! It is also great for leftovers the next day, cold or hot.
You can eat it in a bowl as is (maybe with some avo on the side), or in a wrap (as photographed), or on some toast. The options are endless. You can also have it as a topping with (click on the name for the recipe):
Grilled Portobello Mushrooms
To take the Tofu Scramble to the next level, serve it with some of our famous Chimichurri. If you don't have that, you can garnish it with some fresh coriander and lime.
If you've read my article, 8 Ways to make cooking easier and faster, then you'll know I like to use store-bought spice blends to help speed up the cooking process. Find a mild to medium curry powder that you like and that's versatile. I love using these curry powders for this dhal and so many other dishes:
Cape Malay Curry / Cape Herb & Spice / From Kibsons
Roasted Curry Powder / Cook with M&S / From Marks & Spencer
THE ULTIMATE TOFU SCRAMBLE
Ingredients
Coconut Oil
1 Onion / sliced quarter rings
2 Green Chillies / finely chopped / (optional)
250g Cherry Tomatoes / halved
250g Brown Button Mushrooms / thinly sliced
1 can Chickpeas / mashed with a fork
1 block (roughly 500g) Firm Tofu / crumbled into bite-size pieces
2 tsp Curry Powder
1 tsp Turmeric Powder
1 Tbsp Sriracha
1 Lime
4 - 5 Kale Leaves / chopped
Salt + Pepper
Instructions
*Use a big pan or a wide shallow cast iron pot.
Drizzle a bit of Coconut Oil in the pan and add the Onion. Simmer till the onion start to go translucent.
Add the Green Chillies and Cherry Tomatoes. Simmer until the tomatoes start to soften.
Add the Mushrooms and stir-fry until they're cooked.
Add the Chickpeas and stir-fry for a minute.
Add the crumbled Tofu, Curry Powder and Turmeric powder and stir thoroughly.
Add the Sriracha and a good pinch of Salt and stir-fry for a minute or two.
Add the chopped Kale and stir thoroughly. You can turn the stove off to let the kale cook in the residual heat.
Squeeze over some fresh lime juice. Start with half and have a taste. Check if it needs any salt, pepper, lime, or a bit more spice then you can add more Sriracha.
ENJOY + HAPPY EATING!
Feel free to get in touch if you have any questions, comments or requests.
I would love to hear if you've tried the recipe and what you think of it!
Love x Mila*