Sunday, May 1, 2011

Scrambled tofu

Brunch: Scrambled tofu

Snack: Half of a ridiculously awesome $20 chocolate bar that’s made of the compressed bones of Mayans or something along those lines

Dinner: Leftover curry (yep, it’s still going)

With an increasingly bare kitchen but no inclination to go out and buy food, there are few options for a decent Saturday morning lazy brunch. Scrambled tofu it is then!

Many vegans consider scrambled tofu to be a fairly boring staple of meat-free cooking, and though it’s hardly Eggs in Purgatory or Snail Porridge, I think its Ed Miliband reputation is a bit harsh. It’s easy to make, versatile and the first time I had it at a brunch place in Sydney I was pleasantly surprised by how spicy and moist it was.

This recipe uses coriander, which contains antioxidants, and turmeric, which despite being a pain in the arse to get off your fingers is one of those sort-of-amazing spices. As well as being reported to benefit those with Alzheimer’s, cancer and arthritis, when mixed with lemon juice, hot water, honey, ginger and cayenne pepper it forms “Magic Juice” which I swear by when I’m getting ill.

There’s also a heap of cumin in this, and old folklore also states that cumin will keep your lover from wandering, so bear that in mind. It is also meant to keep your chickens on a short leash too, in case you have a particular problem with meandering fowl.

You’ll need:
(Feeds 2)
            300g firm tofu
            1 zucchini, chopped
            1 medium onion
            2 tbsp soy sauce
            1 tsp cumin
            1 tsp coriander
            1/2 tsp turmeric
            2 cloves garlic
            olive/sunflower oil

            Mix together the soy sauce and spices in a bowl
            Fry the onion and zucchini in a little oil until they’re softening
            Break the tofu up so it looks like eggs after they’re scrambled
Throw it into the pan, letting it brown on one side before scraping it from the frying pan and flipping it
Stir in the spices and soy and thoroughly mix in
Serve with crusty bread or roasted vegetables

My extreme Saturday morning laziness and short space of time to cook led me just to have this with bread, but avocados, roasted tomatoes and black beans would be absolutely fantastic with this.

And about the aforementioned chocolate bar; it may sound expensive, but it’s totally worth it.

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