A great vegan tofu scramble.
This wonderful breakfast is a firm favourite in Keri’s recipe book.
Tofu Scramble
Drain and press tofu (in a dry cloth between two plates with a heavy object on top, such as a book or can of beans).
Saute onions and garlic in a little olive oil until soft.
Add the cumin and turmeric spice and stir until vegetables are yellow and coated nicely in the spices.
Crumble the tofu with your bare (hopefully clean) hands into the pan.
Add the cooked couscous, tamari, lime juice, salt and pepper and mix until everything has taken on a yellow hue.
Cook for three to five minutes, stirring continuously.
Serve in bowls with coriander or rocket sprinkled on top.
If you are looking to cut down on fat content, saute with water and a little vegetable stock instead of the olive oil. If you're wanting to add in an extra protein punch, add a 1/3 cup of cooked or canned lentils or exchange the couscous for quinoa.
Ingredients
Directions
Drain and press tofu (in a dry cloth between two plates with a heavy object on top, such as a book or can of beans).
Saute onions and garlic in a little olive oil until soft.
Add the cumin and turmeric spice and stir until vegetables are yellow and coated nicely in the spices.
Crumble the tofu with your bare (hopefully clean) hands into the pan.
Add the cooked couscous, tamari, lime juice, salt and pepper and mix until everything has taken on a yellow hue.
Cook for three to five minutes, stirring continuously.
Serve in bowls with coriander or rocket sprinkled on top.
Notes
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Keri Bainborough
Keri is a freelance creative living in Cape Town, South Africa with her husband and baby girl. They share their home with a menagerie of animals including three dogs, a cat and a pond of inherited koi fish.