Scrambled Tofu - easy vegan breakfast idea

Scrambled Tofu - easy vegan breakfast idea

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For newbies to tofu, Monica suggests starting with tofu scramble. It’s a super simple, versatile and fast way to prepare tofu that’s really hard to get wrong and makes a great vegan breakfast. If this happens, you’ve either got a really bad batch of tofu (rare) , are using the wrong kind of tofu (silken vs firm) or simply didn’t prepare it well (the likely culprit). It’s a super simple, versatile and fast way to prepare tofu that’s really hard to get wrong. It’s also a one-pan meal, making for easy clean-up and a great option if your dining solo. The scrambled tofu premise is simple: fry an onion, because as we know, a good fried onion is the start of all good things. Add your vegetables, some crumbled tofu and some seasoning. Cook until its done, and boom, you have scrambled tofu, ready to be served with whatever you want: toast, tortilla, fried potatoes, whatever you’d like. My favourite accoutrements are avocado and toasted pumpkin seeds. And because the tofu is crumbled into small bits, it easily picks up on all the flavours of the onion and seasonings around it. In the summer, I love to combine courgettes, sweetcorn, broccoli and tomato, along with fresh herbs like parsley and basil. Autumn brings cabbage and brussels sprouts, terrific in a tofu scramble with caraway seeds. For an Indian twist, I like cauliflower, peas and tomato with curry powder (serve with chapatti and mango chutney). I almost always include tomato, and add it early in the cooking so that the tofu can absorb some of the flavour from the cooked tomato, which to me adds a little something special to the mix. You can buy it at natural food stores.

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