When I'm cooking dinner for myself, I have two standbys - eggs on toast or scrambled eggs! If I feel like something a little bit more indulgent, this tofu scramble takes just 10 minutes from start to me enjoying it in front of the TV while no one is looking. Try this and you will welcome the unexpected tastes and flavours.
|2 Tbsp||Olive oil|
|1||Red chilli, chopped small|
|2 cloves||Garlic, sliced|
|1 Tbsp||Fresh ginger, grated|
|1 cup||Mushroom, sliced|
|1 cup||Cauliflower, sliced|
|300 g||Firm tofu, crumbled (Main)|
|⅓ cup||Soy sauce|
|1 Tbsp||Sweet chilli sauce|
|2 Tbsp||Lemon juice|
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- Heat oil in a frying pan or wok to a high heat. Add spring onions, chilli, garlic, ginger, mushrooms and cauliflower. Fry for 5 minutes until cauliflower is just soft, still with a little crunch.
- Add tofu and toss through to heat.
- Combine soy, sweet chilli and lemon juice in a small bowl. Toss through tofu and vegetables. Finally add spinach, stir through and allow to wilt.
- Season and serve hot in bowls.