You don't have to be anti-egg to be pro-tofu scramble; it's creamy and satisfying, especially when packed full of flavour like this colourful, healthy recipe.
- sesame oil, for frying
- peanut oil, for frying
- ¼ tsp turmeric
- ½ tsp garlic powder
- ½ cup cherry tomatoes, sliced in half
- 30 ml vegetable broth
- ½ red onion, sliced
- ½ red capsicum, sliced
- ½ green capsicum, sliced
- ¼ cup watercress, torn
- 450 g extra-firm tofu, crumbled into bite-size pieces
- salt and freshly ground pepper, to taste
- fresh chives, chopped, for topping
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat sesame oil and peanut oil in a large frying pan over medium-low heat.
2. Stir in turmeric and garlic powder. Add halved cherry tomatoes and saute.
3. Pour in vegetable broth and stir.
4. Add onion and capsicum and cook, stirring, until liquid has reduced.
5. Add watercress and crumble tofu into the frying and cook, stirring, until tofu starts to soften.
6. Season with salt and fresh ground pepper, and top with chopped chives.