When I first went vegan I was so nervous to try tofu scramble! I kept reading about it but I couldn't convince myself to give it a try. The great news is that when I finally got up enough courage to give it a try, I never looked back!
There are so many different variations to tofu scramble out there.
This is how I enjoy it the most. Maybe because the colours make me feel like I'm being a true "Aussie" ;-)
I love to add lots of veggies to the mix and a few flavourings.
I hope you enjoy it as much as I do.
To serve 2:
300g firm tofu
4 button mushrooms
4 kale leaves
1/2 large capsicum (any colour you choose)
1 Tablespoon soysauce
1 teaspoon turmeric
1 Tablespoon nutritional yeast
Chop the tofu into bite size pieces and place in a frying pan. Put just enough water that the tofu doesn't stick to the bottom of the pan but not so much that the tofu gets soggy - that may be a few tablespoons, depending on your pan.
Chop the mushrooms, shallots and capsicum and add to the pan.
Remove the leaves of the kale from the stems. Break into small pieces and add to the pan. You may want to add a little water along the way just so the mixture doesn't stick to the bottom of the pan.
Top the mixture with the soysauce, turmeric and nutritional yeast and stir well.
Stir frequently for about 5 minutes until all the veggies are tender.
Serve over toast or by itself.