Another weekend has flown by and as I wrap myself up in a warm knit and cosy up for the evening I plan on tucking into a tasty Sunday supper full of protein.
Scrambled tofu is an excellent vegan alternative to scrambled eggs. Tofu is high in protein, low in fat and incredibly versatile. It’s also simple and easy to cook with.
For this meal I use a third of a block of Cauldron organic tofu. Start by warming a pan with a teaspoon of olive oil (or fry light olive for a lower calorie alternative). Rather than chopping the tofu crumble it into the pan once the oil is warm. Keep stirring and season with a small amount of sea salt, black pepper and basil.
It really does only take a few minutes for this meal to cook. Once the tofu starts turning golden brown, usually less than 5 minutes, then it is cooked.
I’m serving on gluten free toast (as I’m a coeliac) and top with a small squeeze of balsamic syrup.
Scrambled tofu on toast and green tea. It’s like a Sunday night vegan hug.