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Prep time
5 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
A really simple but delicious recipe for scramble tofu, this version is Asian influenced. It literally takes a few minutes and goes really well grains, toast, vegetables, even noodles.
It’s pictured with steamed rice, quick pickled golden beetroot, lightly dressed Westlands pea shoots, micro purple shiso. Sprinkled over is a recent discovery of mine, alguashte, a Salvadoran seasoning made of toasted ground pumpkin seeds & salt. Similar to Japanese gomashi, a sesame & salt seasoning and store cupboard staple of mine.
I’m a big fan of having nutritious seasonings to hand for added nutrients, vitamins and minerals as well as texture and flavour of course. I always have a selection of toasted seasoned seeds, roasted nuts, seaweed flakes amongst other ingredients to bump up all of the above. It’s such an easy way to add extra nutrient boost, your diet need never be lacking in goodness or taste.
Pumpkin seeds are high in magnesium and antioxidants as well as adding extra protein to your dishes too. The quick pickled beets add a little zippiness to the dish. I also had some sliced avocado in there, along with some of our in house Palm Greens salsa macha and burnt habanero oil, which I always have on hand, both at the cafe and at home.
The only ingredient you may find hard to find is the Shaoxing rice wine, but if you have an Asian supermarket near you then you’ll find it there, you can some larger supermarkets now too.
—Kali
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Ingredients
- Tofu Scramble
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50 milliliters
rapseed oil
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300g grams
firm tofu
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2 tablespoons
tamari
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1 tablespoon
liquid amino
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1 tablespoon
shaoxing rice wine
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1 pinch
salt
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1 pinch
ground white pepper
- Alguashte
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100 grams
pumpkin seeds
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5 grams
sea salt
Directions
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For the pumpkin seeds roast in the oven 160c 10-15 minutes or you can toast in a pan on a low heat until fragrant and darken in colour. They may start to pop when they’re ready, so be careful. Using a pestle and mortar or food processor, grind to a rough crumb with the salt and set aside.
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For the tofu, use a food processor to blitz the tofu into a mince, you only need to pulse this for a few seconds. You can also do this with a knife and a chopping board, try to chop as fine as possible.
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For the quick pickles, finely slice your beetroot, I use a mandolin here to get them really thin. Squeeze over the juice of half a lime and pinch of salt. Let sit while you cook to the tofu and prepare your other ingredients.
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To cook the tofu, heat a large frying pan to medium high heat, add rapeseed oil. Once the pan is hot add the tofu, leave to brown for a couple of minutes before stirring, when it’s ready to stir add the rest of the ingredients and mix through, cook for another minute. To finish, I like to mix through chopped chives or spring onion.
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On this occasion I layered up a bowl with rice, lightly dressed pea shoots, sliced avocado, quick picked golden beets, Palm Greens salsa macha and Westlands micro purple shiso. This has a gorgeous flavour, adding the lift that fresh herbs give, they’re also very nutritious being high in calcium and iron it’s a great addition if you feel like experimenting.
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