Scrambled tofu.

So my Soulfood scrambled tofu addiction was getting a bit out of hand...

My bank account can't keep up with my social life/eating habits some times.

This resulted in me experimenting with re-creating my caramelised love at home.

It changes depending on what's in the fridge but I've pretty much got this down to perfection.

I don't cook with specific measurements so bare with me and give this a go, it's YUM.

Ingredients;

Scrambled tofu

• 1 packet of firm/crumbly organic tofu

• 1 brown onion, sliced

• 3 garlic cloves, minced

• 1 cup of mushrooms, diced

• Large handful of baby spinach leaves

• Small handful of fresh parsley, chopped

• Pinch of cumin

• Pinch of tumeric

• Pinch of paprika

• About 3tbs light soy sauce

• About 5tbs kecap manis (dark sweet soy sauce)

• S&P

To serve:

• Thick slices of sourdough toast

• Fresh avocado with lemon

• Cherry tomatoes

Method:

1. Throw the onion in a large non-stick pan with a good slosh of olive oil and brown over a low heat for at least 10-20 minutes until it caramelises (yes it's a long time to cook onion but it's worth it as the sweet caramelised flavour MAKES this dish).

2. Crumble in tofu along with mushrooms and garlic. Cook for 5 minutes until shrooms are softening and garlic is aromatic.

3. Add spices and soy sauces, stir and continue to cook for another 5 minutes or so.

4. Throw in spinach and parsley and cook for 2 minutes, season with S&P.

5. Serve on toast with tasty sides and lot's of lemon juice!

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