Curried Tofu Scramble
1 (12 ounce) block firm silken tofu
1 tablespoon sunflower oil
1/2 onion, chopped
1/2 cup peppers, chopped
1/2 teaspoon turmeric
1 teaspoon curry powder
black pepper, to taste
soy sauce, to taste
1/2 cup spinach, roughly chopped
1/2 teaspoon liquid vegetable concentrated stock
1. Heat the oil in a non stick frying pan. Crumble in the tofu and mush it up with a spatula. Fry for about 15-20 minutes until all the liquid evaporates and the tofu becomes very dry. The tofu will start to brown then the liquid has gone.
2. Add the onions and pepers and fry for 5 minutes. Add the spices and cook for another minute before adding all the remaining ingredients.
3. Continue to cook for a few more minutes until all the veggies are cooked to your liking. I serve mine with brown bread.
Source of recipe: I watched a video online of how to scramble tofu and decided to try my own version. It is so much nicer than I imagined!
SO HOW'D IT GO?
Agreed, very good recipe but I doubled or tripled the spices and used salt instead of soy sauce. At the end it still wasn't spicy enough and my tofu and veggies were drying out so to help the spices infuse in, I doused it with another tablespoon of water, hit it with more spices and then covered and steamed for another five minutes. I also added fresh diced tomatoes at this stage to cook them just enough to start to be slightly tart but still fresh and juicy. Microwaved my tortillas in a wet paper towel to get them pliable for a nice wrapping job and stuffed em. Delicious, thanks!
Made this tonight, I had to double all of the spices to get some flavor-lots of soy sauce. Great recipe! Thanks for sharing.