Tofu Scramble
18
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
This egg-free dish tastes so creamy and rich, it’s just like the real thing.
Ingredients
454-g pkg medium-firm tofu
1 leek
Salt to taste
1 red pepper
1 tbsp canola oil
2 tsp Italian seasoning, or 1 tbsp chopped fresh tarragon
1 cup frozen green peas
Tabasco sauce
Instructions
Wrap tofu in a clean tea towel, then gently press to remove excess liquid. Crumble tofu. Cut root ends and dark green parts from leek and discard. Cut in half lengthwise. Fan white part out and rinse under cold water to remove any grit. Thickly slice. Coarsely chop pepper.
Heat oil in a frying pan set over medium. When hot, add leeks. Cook, stirring often, until soft, about 3 min. Add pepper, seasonings and peas, then tofu. Increase heat to medium-high. Cook until pepper is tender-crisp, 3 more min. Sprinkle with dashes of Tabasco and pinches of salt. Delicious wrapped in warm tortillas.
Nutrition (per serving)
Calories 138, Protein 10g, Carbohydrates 11g, Fat 7g, Fibre 3g, Sodium 56mg.
Kitchen tip: A sprinkle of turmeric will lend this a convincingly egg-y colour. Nutritional yeast will add some extra umami.
