When I first went vegan tofu was something I feared. I have no recollection of ever having tried it, and my main thoughts relating to it were about some sloppy tasteless soy concoction. However I had seen online tofu scramble that looked rather like scrambled egg, and as this was something I ate frequently I decided I would give it a bash. I dutifully googled how to prepare it and saw that it needed pressed. So off I went to tesco and bought my first packet of cauldron firm tofu, and pressed it for around 15 minutes before making my scramble. The resulting mess (tofu scramble)was water and flavourless, and I was left thinking “But I pressed it!”.
Around a year later I decided to give it a try again, this time with the cauldron smoked tofu chunks. I couldn’t believe it, these were delicious! They were pre-prepared and fairly expensive (£2.50 a box) but I did make a fairly regular habit of having them with my salad at lunch time, and sometimes with a stir fry. Now I had found a tofu I liked I went on to trying salt and chilli tofu from my favourite chinese restaurant. Again, it was delicious. I bravely decided to get back to trying to prepare it myself.
Round two with the cauldron block of tofu, I left it pressing for hours this time, wrapped in kitchen roll, a towel and with around 5 large books on top. This got all of the liquid out. I then fried it in slices, and low and behold it turned out delicious. Tofu scramble came back to mind once more. I googled a few recipes and found one that looked okay, modified it a little and here it is.
- 200g Firm Tofu
- 1/2 onion
- 1/2 pepper
- 6 mushrooms
- 2 cups of spinach
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/4 tsp chilli powder
- 1/4 tsp turermic
Most important here is to press the tofu sufficiently. I would suggest slicing it, wrapping it in kitchen roll, then a tea towel, then place 5 or 6 (as many as you can balance) heavy books on top for at least a few hours.
Mix the dry ingredients, add a little water to make a sauce.
In a frying pan, sautee the onion and pepper in water (I’m not using oil in this recipe but if you are you can use it here). Once these are soft push them to the side.
Once pressed, crumble the tofu with a fork. Add the tofu to the pan with some more water. Add the sauce over the tofu and mix well. Cook for another 5 minutes, adding more water if required.
At the end mix all of the ingredients and add the spinach.
I then have this with toast and beans, you could have it with potatoes, waffles, anything you would usually have scrambled egg with. I also love to add sriracha to it.
That’s it, pretty straight forward, and when made (and pressed!) correctly it’s delicious! Remember you can find me on Instagram, Facebook, Twitter, My Fitness Pal and Fitbit. Add me on any or all, I love new friends on all social media for support and updates from me!