This Antipasto Scrambled Tofu is SO good! The flavour combination really makes it a winner.
Check out our video on how to make this recipe that we’ve posted up to YouTube:
I usually always make my scrambled tofu the same way, so this time I thought I’d mix it up a bit and add some roast capsicum, artichokes and olives. I also had some cashews on hand, so at the last minute I added those to the mix too! They turned out so well! I never thought of putting cashews in scrambled tofu before, but they work really well! I love when I experiment with things and they turn out great!
I used curry powder for this recipe, but a curry blend would also work nicely! Or even just turmeric powder! – That would still give it that lovely yellow colour!
I’ve used black salt (kala namak) in this recipe – it gives it an eggy type of flavour. If you don’t have any, you could do without it, but I find it does give it a really nice flavour. Another recipe I’ve used black salt in is the Creamy Vegan Potato Salad. You could order it online, or at specialty stores. I got mine from Nepal. Haha. I didn’t actually fly over there just for that, but I saw it in a shop there and I thought I’d try it out. I’m glad I did – it’s a really cool thing to have in the pantry!
I used Basil to stir in at the end, but if you prefer, spinach would also be really nice.
This Antipasto Scrambled Tofu is a perfect weekend breakfast! When you make it, you may also want to make a Pear, Avocado and Rocket Green Smoothie to go with it! Then you’ll have the perfect breakfast combo!
Who loves scrambled Tofu? Please let us know in the comments!
- 1/2 red onion diced
- 2 cloves garlic crushed
- 300g hard Tofu
- 1 Tbs Curry Powder or Curry Blend
- 2 Tbs Roast capsicum cut into strips
- 4 Artichokes sliced
- 7 or more olives whole or chopped
- Black salt grated
- A handful of Cashews
- handful of Basil
Fry onion and garlic in a pan for a few minutes
Crumble tofu into the pan. Add curry powder and stir. Cook for around 5 minutes
Add capsicum, artichokes, olives and black salt. Cook for a further few minutes
Add cashews and basil, and stir through
Serve it up! We like ours on toasted sourdough bread!