I think I have mentioned before, my delight in heading out for breakfast with my mates after our Saturday morning run and filling up on eggs and toast. And how I have yummily accepted that baked beans is my new vegan treat after a run.
Well, things have changed.
This morning I bit the bullet and whipped out the silken tofu and made me some scrambled!
I have been searching through the scrambled tofu recipes on the internet and to be honest (sorry to all those out there who have posted their favourite's) they have all turned me off. But this morning I thought that I would just prepare them the way I used to do my eggs. Simple. I can now say that I am a scrambled tofu fan AND I am going back for seconds as soon as I have finished posting this.
Scrambled Silken Tofu with Spring Onions.
Ingredients:
150 g silken firm tofu
4 small spring onions
freshly cracked pepper and salt
a little olive oil for frying.
dark rye toast
Method:
Slice the spring onions. Break up the tofu.
Heat the olive oil in a frying pan, add the onions and fry until just soft then add the tofu and leave it alone for a while until it starts to brown. Add pepper and salt. Move the tofu around a little in the pan to brown it all over - actually it doesn't really brown, it just colours up a little.
Et voila! It tastes as good as scrambled eggs!
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