This is a great plant-based alternative to the usual go-to option of eggs on toast for breakfast or lunch. Don’t get me wrong, I’m a big fan of scrambled or poached eggs, just not all the time. We also need to get over our preconceptions about tofu – it’s not everyone’s cup of tea, but it provides an extremely useful source of healthy protein, and is very tasty when cooked properly, especially with an asian style sauce. Stir-frying tofu works well; marinading and baking it is even better.
Ingredients:
- Olive oil – 1 tablespoon
- 1 small red or brown onion -finely diced
- 1 small cauliflower – chopped into small floret
- 1 red capsicum – diced
- 2 handfuls of kale – roughly chopped
- 225g block of extra-firm tofu – roughly chopped into walnut size pieces
- Garlic – 2 cloves
- Fresh ginger – 1 inch block – grated
- Tamari or soy sauce- 1 tablespoon
- 1 carrot – shredded
- Fresh coriander – 1 handful – roughly chopped
Directions:
- First drain the tofu, wrap it in kitchen roll and place between two plates or small chopping boards. Now place a weight on top to help compress the water out. Allow 30 minutes for this if possible.
- Get a large frying pan or wok and cook the onion in the olive oil for a few minutes
- Now add the cauliflower, red capsicum and kale and stir fry for 5 minutes or so (try not to overcook the veggies)
- Then add the garlic, tofu, tamari and ginger, and cook for another few minutes
- Finally stir through the shredded carrot and coriander
- Serve wrapped in flatbreads or on toast