Fast, healthy, and delicious! Those three words are essential when it comes to cooking for The Urban Vegetarian host, Desiree Nielsen. For this recipe, she starts the day right with a protein-packed, mouth-watering, savoury and satisfying tofu scramble.
Serves 2-3, as a breakfast main
Ingredients:
1 pound (454 g) extra firm tofu, crumbled into bite-size pieces
Sesame oil, for frying
Peanut oil, for frying
¼ teaspoon (1.25 ml) ground turmeric
½ teaspoon (2.5 ml) garlic powder
½ cup (120 ml) cherry tomatoes, sliced in half
2 tablespoons (30 ml) veggie broth
½ red onion, sliced
½ red pepper, sliced
½ green pepper, sliced
¼ cup (60 ml) watercress, torn
Salt and pepper
Fresh chives, chopped, for topping
Method:
Heat a drizzle sesame oil and peanut oil in a skillet over medium heat.
Add turmeric and garlic powder and sizzle for a few seconds until aromatic.
Add the halved cherry tomatoes and sauté 1 minute, to warm.
Pour in a veggie broth and stir.
Add the onions and the green and red peppers. Cook 3-4 minutes, stirring, until veggies have softened and the liquid is reduced.
Add watercress. Crumble tofu into skillet and cook, stirring, until tofu is warmed through and the flavours have married.
Season with salt and fresh ground pepper.
Garnish with chopped chives.
Enjoy!
