Scrambled Tofu with Coconut Cream
Although you don’t have to be vegan to try it. However, to those of you who are vegan will surely love this recipe. Scrambled Tofu is a quick and easy, high in protein, and a savoury option. Bulk up your scrambled tofu with salad, baked potato and or veggies.
Most new vegans find it difficult to give up eggs, this tasty light savoury meal might just cut it for new vegans. In spite of not being true scrambled egg, it is a close vegan similarity.
How to make Scrambled Tofu with Coconut Cream
- Firstly, chop the onion and garlic finely
- Fry the finely onions in your oil of choice (I used macadamia oil.)
- Once the onions are soft add the finely chopped garlic and fry for an additional 1 minute.
- Then, place the tofu in a shallow bowl and mash the tofu with a fork
- Sprinkle the stock powder, turmeric, and nutritional yeast over the mashed Tofu.
- Next, add coconut cream and soya sauce to the bowl with the mashed Tofu and combine well.
- Finally, place the well-combined tofu in a non-stick pan and cook on a medium heat, while stirring periodically until liquid has evaporated.
This Scrambled Tofu goes great not only on toast but also in a wrap or two. For more non-dairy recipes click here.
What is Hing and how to use it?
Asafoetida is also known as hing comes from the resin of giant fennel plants that grow wild in Afghanistan and Iran. In addition, Hing can be used to aid digestion, gas and furthermore treat bronchitis and kidney stones. During the Middle Ages, some people wore dried gum around their necks to help ward off infection and disease.
Small amounts of Asafoetida give a comforting onion-garlic flavour, which is especially good in stews, curries, and vegetarian dishes. A ½ teaspoon of the powder can be substituted for 2-minced garlic gloves or 2/3 of a cup of minced onion. Tiny amounts give a gentle lift to cheese dishes, tofu, salad dressings and so much more.