Scrambled Tofu

Scrambled Tofu is another variety to add to your recipes. This may seem a light meal but is incredibly rich in calcium, iron and omega 3. The soft texture infused with spices we don’t always use in breakfast meals defines this dish.

This Soy-Vegan Scrambled Tofu will make your breakfast apart from the ordinary. The soft tofu sautéed to different spices and seasonings can make your taste buds confused but satisfied and excited. It also is good for the heart, bones and has low cholesterol and saturated fat. When distinctive flavors are combined in a single dish, you might end up making it over and over again.

Ingredients

• Tofu: Has a distinctive taste and is rich in calcium.
• Turmeric: Has a unique subtle flavor and is beneficial to health.
• Curry: Dried spices in one.
• Cumin: The taste and the nutrients in one.
• Canola Oil: It’s light taste will keep the flavors on this dish.
• Garlic: The aroma that’s just unique and really good.
• Soy Sauce: Good for seasoning.
• Shallot: The juicy and tender texture.
• Salt and Pepper: Heightens the flavor.

Preparation

1. Sauté: Sauté the shallot and spices on canola oil in a skillet over medium heat.
2. Crumble: Using a fork, crumble the tofu then stir into the sautéed spices.
3. Season: Stir in the garlic and soy sauce then season with salt and pepper as desired.
4. Serve: Once completely hot, serve.

Tips and Variations

• Green Onions: You can sprinkle green onions on top of this dish to add grassy taste.

Storage

• In the fridge: This can be stored in the refrigerator for 2-3 days as long as it is well cooked. Just have them in a container, preferably covered.
• Freeze: You can actually freeze cooked tofu and can have it frozen for 1-2 months. However, with the procedure, it might not be as well as when immediately serve for it is not cooked as to remove excessive liquid plus the shallot can affect the taste of the dish when frozen,