Scrambled Tofu recipe by nutritionist Sarah Flower
The tomatoes really go well with the scrambled tofu. I love these and use them a lot in various meals, but they are perfect for breakfast, adding a delicious flavour to an otherwise mild dish. If you have any left over. why not whizz them up to make a delicious pasta sauce. Tofu is available in blocks, ensure you always buy organic tofu to avoid any exposure to genetically modified soya products. This is a simple recipe. Nutritional yeast flakes give the tofu a lovely ‘cheesy’ flavour.
Nutritional information Per Serving
Calories: 465 kcals
- 2 tomatoes, halved
- 1-2 cloves of garlic, roughly chopped
- Few sprigs of thyme,
- Black pepper
- 1-2 tsp melted coconut or olive oil
To make the tofu:
- 1 tsp coconut oil
- 400g block of organic tofu, crumbled
- 2 tbsp nutritional yeast flakes
- 1 tbsp plant-based milk
- Seasoning to taste
- Place the halved tomatoes, cut side up, on a greased or non-stick baking tray.
- Place the garlic and thyme on top of each of the tomatoes.
- Season with black pepper.
- Finish with a drizzle of melted coconut oil or olive oil.
- Place under a preheated grill until they start to soften
- Place the coconut oil in your sauté pan. Add the mashed tofu.
- As the tofu gets hot it should get more pliable. Add the milk until you have the consistency you like (add more milk if you like a runnier mix).
- Add the nutritional yeast flakes and season with black pepper. Once you have heated this and got it to the desired consistency – it should look like scrambled eggs, you can serve with the grilled tomatoes.
- Serve with slices of avocado.