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Tuesday, January 24, 2012

tomato scrambled tofu


tomato scrambled  tofu

I’m a big fan of scrambled tofu af ter discovering it during my
‘vegetarian month’ last year. I’m happy to eat it out of a bowl on
its own, but you could easily serve on top of toast or with some
pasta if you fancy.
Feel free to spice this up with a little fresh or dried chilli. A little
smoked paprika will take it to a new level, but you don’t have to
go there. Roast red peppers would also work well.
serves 2
1/2 jar red peppers (about 150g / 5oz), drained
300g (10oz) firm tofu, drained and crumbled
4 tablespoons tomato paste
2 teaspoons smoky paprika
green leaves, to serve
Heat a few tablespoons olive oil in a large frying pan
(skillet).
Add peppers and stir for a few seconds. Add tofu and
stir fry, breaking it up further with a fork or spoon.
Cook for a few minutes. Add tomato paste and paprika. Continue to cook and stir for a few more
minutes until everything is hot and the tofu is well scrambled.
Taste and Season. Serve on a bed of greens.

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