Scrambled tofu is an easy win if you want a protein hit. And tasty. You can serve it old-fashioned style with baked beans for a tin, or really nice is with steamed pak choi (or spinach, broccoli spears) and fried off tomatoes in oregano – as in the picture.
Tofu is a complete protein, meaning it offers all the amino acids humans require, at a rate of 36g/100g. It also contains a range of minerals. Yoga-wise, it’s not 100% perfect as it is a fermented product, but occasional eating is fine – see veganyogi. It’s also a heavy and cold food, meaning you need good digestive fire for it. Adding the aromatic oils from mustard seeds and turmeric, as in this recipe, helps.
Soya is a controversial food for environmental reasons; slash and burning of primary rainforest is still going on but this is generally to provide feed for beef. There is GM soya production on quite a large global scale, also for beef. Buy organic tofu to be sure it’s not GM. Health-wise there seem to be a range of studies pro and against soya and its oestrogenic properties. It may or may not suppress/promote certain cancers.
Anyway, enjoy this!
Ingredients serves 3 – 4
- 400g block tofu
- about a tablespoon of rape seed oil can be less if you are concerned about fat consumption but this will make it more tasty
- quarter of a teaspoon of black mustard seeds
- 2 teaspoons dried, ground turmeric
- freshly ground sea salt and pepper to taste
- sit the tofu block in a colander or sieve for 15 minutes to allow excess water to drain away then squish it in your hands til it forms a crumb texture
- put the oil and seeds in a frying pan on a high heat til the seeds begin to pop
- add in the tofu and stir thoroughly through the oil
- sprinkle in the turmeric and stir in thoroughly
- turn the tofu for 5 minutes or so, meanwhile making your toast.