Who says you can’t cook amazing vegan food in a van?
One of my favourite weekend meals is Tofu Scramble and I love it so much that I really wanted to share it here.
It’s a pretty versatile recipe that can be altered to suit your taste-buds, but one thing does remain the same: no animals were harmed in the making of this delicious, nutritious meal. And that’s what really matters.
- 1 brown onion
- 1 red capsicum
- 2 handfuls of fresh baby spinach
- 2 cups chopped button mushrooms
- 3 cloves garlic
- 500g of firm tofu
- 1 cup nutritional yeast
- 4 tbsp soy sauce
- 4 tbsp turmeric powder
- 2 tsp sage
- 1/4 cup coconut oil
- Salt and Pepper to taste
Dice the onion and garlic, and start browning them on medium heat in a frying pan, stirring regularly.
Dice the capsicum and mushrooms, and once the onions are golden brown, add them and keep stirring for a few more minutes.
Add the spinach last as it needs less than a minute to cook.
When all of the veggies are nicely sautéed, remove them from the pan and set aside.
Drain the tofu and cut it in half, length ways. Place on a clean tea towel and squeeze out any excess liquid.
Using your hands, crumble the tofu into the frying pan and begin to fry on a low heat.
Whilst the tofu is slowly browning, put your soy sauce, turmeric, sage, nutritional yeast and coconut oil into a small dish, and mix into a paste with a fork.
Pour the mixture over the tofu and continue to fry the tofu until it starts to get little golden crispy bits – YUM.
This is the part where you should taste it and adjust any seasonings.
When you’re happy with the tofu, add your veggies back in and continue to fry off to desired level of softness/crispiness.
I like to have my scramble with a side of some veggie sausages, fresh avocado and tomato, and sometimes even a cheeky hash brown or sourdough bread.
All of my plates, bowls and cups are by EcoSouLife – an amazing company that make fully biodegradable and compostable tableware out of full sustainable materials like bamboo and rice husk.
Click here to check out their range!
Let me know if you try the recipe and if you like it!