Recipe: Tofu garden scramble

April 19th 2012katie

I’ve had a sore tummy for the last couple of weeks so I’ve been trying to cut down my wheat intake, which (unfortunately) seems to be helping it to settle down. Sob – bye bye Pasta Sundays for now! To be veggie and wheat-free requires a bit of creative thinking – and shows how me often I default to pasta or pizza – so I’ve been trying things I haven’t done before.

After having a Japanese stir-fry the other night, I used the leftover tofu to replicate a lovely garden scramble I had for brunch in San Francisco. As well as being an Asian mainstay, firm tofu is really good as a more substantial (and vegan) substitute for scrambled egg, and its bland creaminess works well with all sorts of other flavours, from Mediterranean to Indian.

I teamed it with the contents of my veg drawer, some leftover pesto and a squeeze of lime to make a delicious dish that took under ten minutes. You could sub the green veg for whatever you have: I used my favourite, samphire, because I spotted it in Waitrose (on the fish counter instead of veg aisle, natch), but it’d also work great with broccoli, green beans or peas. I also used an amazing fiery chilli pesto from Romeo Jones at Broadway Market but normal red pesto would work, with a sprinkle of chilli if you like it hot. I served it on a wheat (whoops) tortilla to bulk it up a bit, but actually found it made quite a filling supper on its own.


Comments (6)

  • Michelle

    April 19th 2012 at 10:19 pm

    This looks SO good. I’m definitely going to try it. I’ve never cooked tofu before because I’m worried I’ll make a mess of it. My ex cooked some at home once and it was soggy and disgusting.

    1. Katie

      April 19th 2012 at 10:44 pm

      Yeah soggy tofu is no good! My advice is get the best you can find (try Planet Organic / Wholefoods or Asian supermarkets), get extra-firm as it won’t break up while cooking, and squeeze out any excess moisture in a sieve before cooking. Let me know if you make it!

  • Elizabeth Kennedy

    April 20th 2012 at 9:13 am

    This looks so good. It almost inspires me to stop being so lazy with my cooking :p

  • Caz

    April 20th 2012 at 11:35 am

    I’ve always been a bit scared of tofu but this makes me want to give it a try!

  • Anke

    April 20th 2012 at 12:30 pm

    Yum! I’ll have to cook this soon. Have you tried making pasta with spelt flour instead of wheat?

    1. Katie

      April 20th 2012 at 12:32 pm

      No, I haven’t tried myself (I’ve bought readymade spelt pasta) as I heard it’s quite difficult – it makes a crumbly dough because there’s no stretch gluten to keep it all together! I might try buying some gluten-free flour to make pizza bases with though…

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