Do you remember dating that guy who was so sure of themselves that you thought hey, what the heck lets give this vegan thing a go. It is funny when I look back at some of the things I have learnt and who taught them to me.
I dated a guy in my early 20’s who was a vegan punk. Also at the time I was working in a vegan cafe in Brisbane. I picked up some great skills on how to cook tofu and how it can be turned into all matter of things. My favourite peanut butter tofu cheesecake!!!! It’s a thing, I promise.
Back to the scramble. One morning the guy was going to cook me breakfast, I sat in the kitchen watching as he worked his magic in the pan. Then I saw him put tofu in to the pan with all these delicious veggies. I was like ‘hell no’ I am not eating that. Plus it was probably the second time ever I had eaten tofu.
Tofu didn’t win me over the first time, it got me on the second. The spices, the veggies and the secret ingredient. Yes the secret ingredient to getting a moist and not dried out scrambled tofu is key. It was tomato sauce, I had to grin when he put it in, I figured it would taste nice as anything drowned in tomato sauce is good right.
Turns out that I fell in love with scrambled tofu. I am not a vegetarian or a vegan and I still love it. My parents even had to endure it several times while I was mastering my own version many years ago. I figured that if my parents liked it, being a meat and three veg family, then I was on to something. I bet my mum dreaded when I went to visit with tofu in hand.
With meat prices so high, we often buy tofu to add to meals and go vego for a few days. I like the change. Tofu is a great ingredient you can flavour it so well.
What are your thoughts on tofu?
- 2 tbsp olive oil
- 150g button mushrooms, finely sliced
- 5 x silverbeet leaves, stalks removed and shredded
- 1 lge spring onion, finely sliced
- 1 sml clove of garlic
- ½ tsp turmeric powder
- 250g firm tofu
- 2 tbsp tomato sauce
- salt and pepper
- Heat a large non stick pan over a medium heat. Add the olive oil to the pan along with the mushrooms and cook for 1 minutes stirring continuously. Add the silverbeet, spring onions and garlic and stir until the silverbeet wilts, about 2 minutes.
- Add the turmeric and then crumble the tofu into the pan. Give it a good stir to ensure that the tofu gets coated by the turmeric.
- Add the tomato sauce to the pan and then season with salt and pepper.
- Serve immediately with some wholegrain toast and avocado for the perfect breakfast.