Nutritional Therapist, foodie, passionate cook, specialising in women's health in Royal Tunbridge Wells
07966232404
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1 pack of extra-firm tofu
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1-2 Tbsp olive oil
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1/4 red onion, thinly sliced
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1/2 tsp sea salt
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1/2 tsp garlic powder
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1/2 tsp cumin powder
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1/4 tsp chili powder
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1/4 tsp turmeric
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Method
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Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron pan, for 15 minutes.
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Saute the onion in some olive oil until golden, alongside the spices and sea salt.
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In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
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Use a spatula to move the onion to one side of the pan and add tofu. Sauté for another 5-7 minutes until tofu is slightly browned.
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Serve immediately with the sautéed potatoes, spelt or rye toast. I like to add more flavour with hot sauce and lots of chopped parsley, spring onions and red and green chilli!
Scrambled Tofu
