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Do you ever have that feeling where you’re not sure if you do like or don’t like a certain type of food? I’ve had that feeling growing up on tofu.
As a child, I have learned to appreciate the versatility of tofu and I want to share this experience with you through this dish.
For your imagination tofu is nothing more than soy milk that’s been coagulated and condensed into a block. Without any additional flavoring, it will taste blend and maybe slightly “beany” and sometimes it takes a while before you really enjoy it. At least that was my experience. If I prepared tofu, it was just not always that tasty. For me, it was a meat substitute with a user experience.
Start Cooking Scrambled Tofu!
Preparation time ± 15 min.
- 200 grams of organic tofu;
- 1 tablespoon of nutritional yeast;
- 1/2 teaspoon organic paprika powder;
- 1/2 teaspoon black salt (Kala Namak/Indian black salt)
- Freshly ground black pepper;
- 1/2 red onion, cut in half-moons;
- Handful of fresh spinach.
- Let the tofu drain between two tea towels with a lot of weight on it.
- Stew the onion in a pan in some oil. When it’s almost done, add the spinach.
- Remove the onion and spinach from the pan.
- Prepare the tofu with a fork in small pieces.
- Mix the nutritional yeast, paprika powder, black salt and black pepper with a little water and pour over the tofu.
- Mix and fry in the pan for about 5 to 10 minutes on medium heat. Make sure you stir well and stir up the baked pieces.
- Add the onions and spinach in the end.
- To complete this dish, I added roasted cherry tomatoes, fried mushrooms and potatoes.
Enjoy your dinner and let me know in the comments what your favorite dish is!
Do you still need a suggestion for dessert? Check out our easy home made sorbet recipe!