Scrambled tofu with sweet vegetables

Scrambled tofu with sweet vegetables

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a delicious scramble that’s light, colourful and full of flavour. Have it over some toasted sourdough bread or next to some steamed brown rice or millet. I often stir in a little extra olive oil at the end for that extra boost.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1/2 red onion, finely diced
1 garlic clove, crushed
sea salt
1/2 teaspoon ground turmeric
1/2 carrot, diced
1/4 red capsicum, diced
1 corn cob, kernels removed
500g firm tofu, crumbled
1/4 teaspoon freshly ground black pepper
2 tablespoons finely sliced basil
8 pitted black olives, sliced

Method

  1. Heat half the oil in a frying pan over medium heat and sauté the onion and garlic with a pinch of sea salt for 3 minutes, or until softened. Add the turmeric and 1 teaspoon water. Add the carrot, capsicum and corn kernels and sauté for 3–5 minutes.
  2. Add the crumbled tofu to the pan and stir thoroughly. Reduce the heat to low and add ¹/³ cup water, cover and allow the mixture to steam for 5 minutes. Add some extra sea salt and the freshly ground black pepper with the basil, olives and remaining oil, and serve piping hot.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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