Scrambled tofu

By Blue Empathy  , , , , , , ,   , , ,   , ,

September 18, 2016

Remember to use a variety of firm tofu and wring at least 15 minutes before cooking. For a more tasty dish, sauté your favorite vegetables, such as peppers or asparagus. Spices are also adaptable to every palate, and you can give a touch of spice if you like.

  • Yields: 1 person as a main dish, 2 persons as a starter


1Slice the red onion, celery and slice of peeled ginger.

2Heat a little oil in a nonsticky pan and add the ginger.

3Once the ginger scent begins to smell, add the onion and the celery, salt and cook over medium heat, turning.

4Add the tomato paste, the spices and a little of wine. Bake about 10 minutes

5Crumble the tofu with a fork until crumbly.

6Add to the pan, season and add a twist of lemon peel.

7Saute and add a little more salt and pepper if desired.

8Add a little water or broth if you found the meal a little dry,.

9Cook for about 7 Minutes and serve with chopped parsley or coriander.


250gr of tofu

1/2 red onion

1 stalk celery

1 piece of ginger

1/2 teaspoon tomato paste

1/2 teaspoon ground turmeric

1/4 teaspoon ground cumin

1 pinch of paprika

a little of white wine

lemon zest

a little water

black pepper


parsley or cilantro

extra virgin olive oil


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