Mi a franc az a tofu scramble? – kérdezik mindig tőlem az emberek. Amilyen könnyű elkészíteni az ételt, olyan nehéz megválaszolni a kérdést. Tofu rántotta? Leginkább a tojásrántottához tudnám hasonlítani, főleg, mert a legtöbb vegán akkor kezd neki tofu scramblet enni, amikor a tojást végleg leveszi az étrendről. Reggelinek, ebédnek is tökéletes és szerintem még finomabb is, mint a rántotta. A legjobb: olyan, mint a mindent-bele-leves. Azzal készítheted, amivel csak akarod: isteni mindenhogy!
Ingredients:
1 firm tofu
handful of baby tomato, diced
2 handful of baby spinach, sliced
2 handful of cremini mushroom, sliced
half can of black bean, rinsed
2 tbs chickpeas, rinsed
chilies, sliced
half of a bell pepper, diced
1 tbs of olives, sliced
1 tbs olive oil
sea salt, pepper, masala seasoning to taste
vegan mayo and seed mix to top
Crumble the tofu with your hands, or slice it into cubes and use a fork to do it. Kinda should look like cottage cheese.
Heat up the oil over medium heat in a pan, and fry the tofu. After a few minutes add the olives, mushroom, salt, pepper and masala seasoning. When the tofu starts to turn golden brown, add the baby spinach, beans and chickpea. Stir until the tomato softens. Turn off the heat and mix in baby spinach. You don’t need to cook the spinach because the heat of the scramble will cook it.
Oil free version:
For this version, don’t slice the tomatoes, but start to cook them as whole. Add a splash of water, cover the pan with a lid, and cook until they become quite saucy. Add the mushrooms, veggies, finally the tofu and the spices. Once it’s all cooked, add the spinach.
If you want your tofu scramble to really resemble scrambled eggs, add a dash of turmeric for the color.
You can top it with seeds and ketchup, mustard or vegan mayo. It’s also delicious on top of toasted bread slices.
