If you’re one of the expected 200,000 taking part in Veganuary this year, this is a recipe you’re going to want to know.
Tofu is made by soaking soy beans and extracting the resulting liquid that comes out, called ‘milk’. The soy milk is then curdled and pressed into a solid block. It’s thought of as a complete protein, as it contains all the essential amino acids. This is unusual for plant-based protein, so is extra important if you’re living a vegan or vegetarian lifestyle. It’s also packed with iron and calcium – two others hard to come by in a plant-based diet.
We scramble our tofu with turmeric to give it an extra punch of flavour, and it’s super easy to make at home.
- Silken tofu – 290g – we like to use Clearspring organic
- Nutritional yeast – 5g
- Onion Powder – 2g
- Garlic Powder – 2g
- Turmeric – pinch
- Salt and black pepper – pinch
- Pat dry your tofu with paper towel
- Combine other ingredients in a bowl and mix well
- Add the tofu and gently fold in, being careful not to break it up too much for a scrambled texture.Add seasoning
- Fry in a pan on a low heat, moving occasionally so it doesn’t stick
- Serve up on your choice of toast. We get ours from Hobbs House.