Although tofu is often used as a vegan alternative to scrambled eggs, this is nothing like the latter, packing a fiery kick, depth of flavour and nutrients galore from the many spices and kimchi. It works beautifully on avocado toast for a weekend brunch or as a light lunch on it’s own. I also like to stir in spinach at the end for a kick of iron. Per portion it gives you same amount of protein as 2 eggs (12.5g approx) and, if watching your cholesterol, less saturated fat so an excellent plant based alternative.
Serves 2
INGREDIENTS
- 1 tbsp coconut oil
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 inch ginger, peeled and minced
- 1 red chilli, minced (but add depending on how much heat you like – remember the kimchi is spicy too!)
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp mustard seeds
- 225g smoked tofu (I use ‘The Tofoo Co.)
- 1 heaped tbsp kimchi, chopped
- 1 tbsp tamari
- 25g coriander, chopped
- Salt, pepper and lime to taste
METHOD
1. In a deep frying pan, melt the coconut oil and gently sauté the onion with a pinch of salt for 5 – 10 minutes until translucent.
2. Add in the garlic, ginger and chilli, stir frying for 2 minutes.
3. Stir in the spices and then the tofu.
4. Stir-fry the tofu for 10minutes, squashing it down with the back of a wooden spoon or masher as you go to ‘scramble’ it. You may want to add a dash of water if it starts becoming too dry.
5. Add in the kimchi, a grind of pepper, tamari and the coriander and serve with a wedge of lime.
Recipe & images supplied by Annabelle Dawson