I made this delicious plant-based breakfast with home-made tofu using organic soya beans, however shop bought organic tofu is good to go for this recipe…Tofu is such a versatile food as it absorbs the flavours it’s cooked with so a brilliant alternative to meat and dairy! And I’ll challenge anyone to notice the difference between scrambled egg and my scrambled tofu! If you make your own tofu you will be left with Okara which is the pulp left over after you’ve made the soya milk as part of your tofu creation, this too can be made into a delicious meal, check out my okara meatball recipe which I’ll be posting in the next week.
Tofu is high in protein and very low in saturated fat. Studies have shown it can lower cholesterol and may even help prevent certain types of cancer, including breast and prostate. I use nutritional yeast in this recipe as I do in a lot of my recipes; used for it’s versatility, creaminess and taste, you can buy it in any good whole foods shop or online.
serves 3-4 people or 2 hungry munchkins!
1/2 red onion finely chopped
400g tofu crumbled
1/2 medium sized courgette (zucchini) halved and thinly sliced
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
2 tablespoons fresh parsley chopped
3-4 tablespoons nutritional yeast
2 tablespoons vegetable oil or coconut oil
rock salt and freshly ground black pepper to taste
Heat the oil in a frying pan, add the onions and courgettes and cook until soft, remove from the pan and set aside.
In the same frying pan heat the 2nd tablespoon of oil and cook crumbled tofu for 2-3 minutes stirring occasionally.
Add the courgette/onion mix and stir. Next add the oregano, cayenne pepper and nutritional yeast. Add salt and pepper to taste, stir thoroughly and cook on a medium to low heat for 2-3 minutes.
Add freshly chopped parsley before serving, stir and serve with warm toast for breakfast! Perfect for a lazy Sunday morning and a cup of hot rooibos tea with almond or coconut milk.