Simple Scrambled Tofu
A simple vegetarian breakfast tofu scramble cooked in a rich Extra Virgin Olive Oil and combined with caramelized white onion, turmeric, and a pinch of salt & pepper!
Simple Scrambled Tofu
Servings: 4 individual portion sizes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients & Utensils
1 Non-stick Skillet with a lid
1 cooking ladle
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 tablespoon of CTD's Ginger & Garlic Paste
1/4 White Onion, thinly diced
1 teaspoon Salt
1 package of medium-soft Tofu (soft enough to crumble easily!)
1 teaspoon Turmeric Powder
1 teaspoon Red Chili Flakes (optional)
Let's Get Cooking!
1. In you non-stick skillet, pour 1 tablespoon of Extra Virgin Olive Oil. Turn on the stove-top to a low heat. Once your skillet is heated add the CTD's Ginger & Garlic Paste and White Onion. Add the Salt then increase the stove-top temperature to a medium-low heat/flame and saute until the onions become translucent in colour.
COOKING TIP: You can substitute the Oil by adding 1 tablespoon of water. When your water starts to bubble, then your pan is hot and ready!
2. Now add the 1 package of medium-soft Tofu. You may need to use your cooking ladle to mash/crumble the Tofu. Gently combine the Tofu with the rest of the ingredients. Next, add the Turmeric Powder. Continue to stir for another minute. Cover your non-stick skillet with a lid to allow the tofu to infuse with the fragrant spices, for another 2 minutes.
3. Remove the lid and at this point, do a taste test! Once the spices, oils, tofu and white onion are combined taste your delicious creation and see if it needs more salt or spice. Feel free to add any greens, such as kale or spinach.
4. Plate your homemade Simple Scrambled Tofu and this is best paired with some toasted bread/Indian chapatis; along with, a hardy cup of coffee!*Bon appetit!*
Notes
1. Substitute the ingredients to your dietary preferences.
2. Remember to wash all your vegetables thoroughly, prior to cutting and using them in your kitchen creations.
3. CTD's Ginger & Garlic Paste: In a food processor/blender/mortar and pestle combine 8 cloves of Garlic with 5 inch wide Ginger piece. Blend these two ingredients together with a couple of teaspoons of water.This can be stored in the fridge for up to 1 week or batch meal prepped and stored in the freezer for up to 1 month!
4. Using a non-stick skillet/pan allows for less oil to be used, when cooking.
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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