Spicy Scrambled Tofu

Difficulty: Easy
Serves 2

“Hey Chelsey, why don’t you ever post breakfast recipes?!” said nobody ever, except me, to me because to be fair, I really don’t post many breakfast recipes. Well, Chelsey, the answer is simple: I’m not that into breakfast. Nothing against it, I will happily eat and enjoy most breakfast foods, I just don’t crave them.

However, every now and then, something deep in my soul calls out, asking for breakfast foods. This is one of those times where I heard a gentle whisper saying “hey, Chelsey, let’s make some Spicy Scrambled Tofu” and I gently whispered back “yeah, alright.” So I did. And this is it.

IMHO, there are two big mistakes people make with scrambled tofu. The first, is using too much liquid, either because they add too much, or they use the wrong tofu. The other is not adding enough flavour. This recipe solves both of those issues by using extra firm tofu and absolutely pummelling it with flavour. Easy.

Ingredients

• • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 1 small red capsicum, diced
  • 300g extra firm tofu, crumbled
  • 1/4 teaspoon dried turmeric
  • 1/4 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 3 tablespoons soy milk
  • 1 tablespoon adobo sauce
  • Coconut cream, pickled jalapeños and spring onion to serve

Method

1. 1. Heat the oil in a frypan before adding the onion and capsicum. Cook for a minute or so before adding the crumbled tofu.
   2. Combine everything in the pan before adding the spices and seasonings, including the nutritional yeast.
   3. Cook until the spices have coated all the tofu, then chuck in the soy milk and adobo sauce. Stir that through as well.
   4. After 5-10 minutes, remove from the pan, top with coconut cream, pickled jalapeños and spring onion.
   5. Serve immediately with toast or air-fried tortillas (as pictured)