By Mira Manek
Tofu scramble on toast
If you're looking for something soulful and satisfying for a weekend morning, this tofu scramble recipe with turmeric, mustard seeds and coriander will do the trick! I absolutely love eating this on rye toast, but it's great on any toast or rice cakes or even by itself with possibly some avocado and quinoa on the side. I prefer to use silken tofu as it breaks easily and makes a soft scramble, but I've also used firm tofu before and this also works.
Enough for 3-4 toasts
1 pack soft or silken tofu, around 350g
1 teaspoon coconut oil
½ teaspoon mustard seeds
1 medium red onion, finely chopped
1 clove garlic, grated or chopped,
optional ¼ teaspoon turmeric powder
½ green chilli, finely chopped,
optional handful coriander,
finely chopped ½ teaspoon salt
handful, around 10 almonds, roughly chopped
Start by leaving the tofu on a few kitchen towels or tissues to let the excess water drain for as long as possible, anything from 10 minutes to 2 hours. When you're ready to cook the scramble, melt the coconut oil in a flat-based pan on low heat, then add the mustard seeds and wait until they sizzle before adding the onions. Stir and let the onions go brown, then add the garlic, green chilli and turmeric powder, and stir for another 15 seconds. Now break the tofu into the pan and mix together, add the salt, almond pieces and coriander. You can let this cook for anything from five to fifteen minutes then serve on toast.