Difficulty: Easy
Serves 2
Do you like scrambled tofu? I don’t really. It’s usually too watery and/or completely void of any flavour whatsoever. I thought I would challenge my stance on scrambled tofu by whipping up my own for breakfast this morning. I challenged, I cooked, I conquered and I will definitely be making this one again!
Ingredients
- 350g high protein tofu
- 2 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 1 tablespoon wholegrain mustard
- 1 teaspoon mince garlic
- 1 small red onion, chopped
- 1/2 cup red capsicum, chopped
- 1/2 cup cherry tomatoes, juice squeezed out and chopped into quarters
- 1/4 cup sliced black olives
- 2 rashers of facon, cut into chunks
- 1 handful of baby spinach leaves
- Salt and pepper to taste
Method
- First, crumble the tofu into a bowl.
- Add the sauces and mustard to the tofu and mix well.
- Fry the onion and garlic in a little olive oil.
- Add the bacon followed by the tofu, capsicum, tomatoes and olives.
- Continue to mix the ingredients in the frypan until the tofu has started to brown.
- Add the spinach leaves and continue to stir until wilted.
- Add the salt and pepper and serve with toast.
Hi Babes, just wanted to check whether you were using a vegan Worcestershire sauce?? Most normally have anchovies in them!
Hi Kristy, yep, the Worcestershire is definitely anchovy-free! I don’t have it with me right now but I will add the brand when I find out!
Hi Chelsey,
Did you find out what brand of Worcestershire sauce you used?
Cheers!
Sorry Juliet, just ran to the fridge to check but we’re clean out 🙁
Next time I’m at the supermarket, I will put it up here for you!