A great little satisfying dish to add to your vegetarian recipe repertoire. With big flavours and a great texture, this tofu and spice scramble ticks all the boxes. Nut free and cooked with the goodness of turmeric, this dish is vegan and gluten free friendly.
- 2 tablespoons olive oil (or coconut oil)
- 1 leek, trimmed, white part finely chopped
- 2 garlic cloves, crushed
- 1 small red chilli, finely chopped
- 1 cup (150g) frozen green peas
- 500g firm tofu, crumbled
- 1/2 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 tablespoon ground cumin
- 1/4 cup (60ml) coconut milk
- 1 1/2 teaspoons sea salt flakes
- 1/2 cup fresh coriander leaves, chopped
- Heat oil in a small skillet or wok on medium. Add leek, garlic, chilli and peas. Sauté for a few minutes until leek starts to sweat and everything has softened.
- Add the crumbled tofu to the wok. Add the spices, coconut milk and salt. Using a wooden spatula, start breaking up the tofu and mixing all the ingredients as you do so. Turn constantly to avoid sticking. Cook for 5-6 minutes until evenly mixed and heated through.
- Remove from heat. Top with freshly chopped coriander and serve hot.
- If you love extra heat, add another chopped red chilli or top with your favourite hot sauce. Eat straight up or rolled in whole wheat wraps or lettuce leaves.
I love the flavour of ghee with the spices, so I often use ghee to fry the tofu instead of olive oil.
A traditional Indian egg scramble would have onion in the base. I find leek to be infinitely more delicious as it softens really well and adds a touch of sweetness to the scramble.