If you are conscious about your protein intake this recipe is for you. I pimped up the tofu with chickpeas and kale, both good source of protein (especially the chickpeas) and I love to serve it with some quinoa which is another excellent plant source of protein and I think it really works with the consistency of the tofu. If you have any ripe avocados hanging around feel free to add them to the bowl, it will be so delicious, I just didn’t have any on hand 🙂 I love adding a spoonful of kimchi for that extra heat bit if that’s not your thing leave it out.
For the tofu scramble:
A block of firm tofu (about 280-300g)
2 tbsp of nutritional yeast
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of smoked paprika
1/2 tsp of turmeric
2 handful of chopped kale or baby spinach
1/2 tin (400g) of chickpeas – drained and rinsed
A generous pinch of black salt
A drizzle of olive oil for cooking
A dash of plant milk (i have used oat)
200g of chestnut mushrooms – sliced
1 tbsp of olive oil
1 tbsp of soy sauce
150g of cherry tomatoes – cut in half
1/2 cucumber – cut into small slices
1 cup of cooked quinoa
Spoonful of kimchi (optional)
Add a drizzle of oil to a large frying pan on medium heat. Add the tofu to the pan crumbling with your hands. Add in all the other ingredients and combine everything together. Cook on a medium/ low heat for 8-10 minutes until the greens are wilted. Add more plant milk if the tofu is starts to stick to the pan. Adjust with salt and pepper.
To cook the mushrooms: Add 1 tbsp to a frying pan. Once hot add in the sliced mushrooms. Cook on a medium heat for 5 minutes until the start to shrink. Add in the soy sauce and cook for 2-3 more minutes.
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.