Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Natalie Nguyen

Serves 2

This is another of our recipes that combines animal protein (egg) and vegetable protein (tofu). It’s reminiscent of scrambled eggs but is much more interesting and flavoursome. The recipe makes an excellent weekend breakfast served with thick grainy toast or can be used as the protein portion for lunch or dinner with a crisp salad. A good one if you fancy scrambled egg and your cholesterol is up.

Ingredients

• 1 tbsp olive oil
• 100g block of semi-firm/firm tofu
• 2 eggs
• ½ onion, chopped
• 1-2 cloves of garlic, crushed
• 2 tsp turmeric
• 2 tsp ground coriander
• 1 tbsp of soy sauce or tamari
• A handful of each spinach, sliced zucchini and sliced mushrooms,
• A drizzle of sesame oil

You will need

• Mixing bowl
• Fork
• Chopping board
• Sharp knife
• Frying pan
• Measuring spoons
• Heat resistant stirring implement

Method

1. With a fork, lightly mash up the tofu
2. In a pan, sautee onion and garlic in oil for a minute then add mushrooms and zucchini
3. Add turmeric and coriander
4. Add tofu and stir for an additional few minutes, then add eggs and stir while cooking for a few minutes until cooked.
5. Add soy sauce and salt and pepper to taste and mix through

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