• Rose

Tofu Scramble

My go-to way to prepare tofu is cut it in squares, grill it and add it to a stir fry. This was a way to mix it up and I think it worked well. My mom would love this meal as it was very soft. But I can imagine for some people the texture of this isn't ideal. I want to say it was similar to a vegetarian bolognese. If you are looking for a different way to use tofu and don't mind a soft texture then give this a go. I used garam masala spices but you could use any seasoning you feel like.


1 block firm tofu

1 can chopped tomatoes (or fresh tomatoes in the summer)

2 Tbsp garam masala

1 bunch silverbeet / spinach / kale

a few shallots / spring onions / onions

Tbsp chopped parsley (or herbs of choice)

Parmesan (or cheese of choice)

Start by crumbling the tofu into a bowl, I used my hands but you could use a fork if you wanted. Add oil to your pan and add the tofu. I let it grill slightly but mixed it often as I didn't want it to stick. Next add the shallots, seasoning and tomatoes. With the juice of the tomatoes the mixture should be able to simmer down for 10-15 minutes. Goran had his served with pasta so I boiled the water while I waited for the sauce to cook down. Just before the pasta was finished I added the chopped silverbeet to the sauce. It looked like it had taken over the dish but as the silverbeet cooked down it came together nicely.

Top with Parmesan and parsley.

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