If you are a weight watcher, try this oil-free scrambled tofu cook with shallot, mushrooms, spring onions, rocket, and spices to produce a flavour-pack delicious healthy breakfast. Pair this recipe with a side of whole-grain toast for a breakfast meal that will keep you energetic all morning.
Preparation time: 10 minutes
Cook time: 10 minutes
Makes: 2 Servings
Ingredients
- 200g (1 block) medium or extra firm tofu, crumbled
- 50g (2 cups) fresh rocket (arugula)
- 80g (1 cup) thinly sliced mushrooms
- 2 small pepper (red and yellow)
- 4 stalks spring onions cut into 1-inch pieces
- 2 tablespoon finely chopped shallots
- 1 teaspoon grated fresh ginger
For the Scrambler Seasoning
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt, to taste
- A few dashes of low sodium soy sauce, to taste
For Serving
- 150g (1 ½ cups) roasted cherry tomatoes
- A few sprigs of coriander
Method
Step 1: Preparing the Ingredients
Crumble the tofu with a fork or potato masher evenly. Next, peel and grate the ginger then thinly slice the shallot. Cut the spring onion into 1 inch long pieces and thinly slice the mushrooms.
Step 2: Cooking the Mushrooms
Heat a stainless steel or non-stick pan over medium heat. Dry fry the chopped shallots and cook until they begin to stick. Once they begin to stick and are translucent, add the mushrooms. Sauté until the mushrooms have released their liquid then add the ginger and stir 10 seconds.
Next, add mini-peppers stir to mix then gently stir in the rocket and spring onion.
Add crumbled tofu and stir to mix all ingredients thoroughly. Add cumin, garam masala, and turmeric then season with a few dashes of soya sauce and salt.
Serve alongside roasted cherry tomatoes for a filling and nutritious breakfast!
Notes:
- Make it smoky by adding a teaspoon of smoked paprika.
- Add a few dashes of chilli sauce if you love the heat.
- Serve as a topping to toasted whole-meal bread of your choice.
- Make wraps with tortillas.
