Breakfast of Champion Recipe Series

This is a recipe I like to save for the weekends when I have a little more time to enjoy the prep and cooking it entails. My favorite thing about this one is how all the flavors combine. I don’t feel like I’m missing out on the egg part of a scramble at all. Also, have fun playing with what veggies you want to include - I often just throw in whatever is in the fridge.


Ingredients

  • 260 g tofu extra firm 

  • 2 tbsp olive oil 

  • 3 cloves garlic large, finely chopped 

  • 1/2 red onion large, finely chopped 

  • 1 red bell pepper cut in small cubes 

  • 2 green chili finely chopped 

  • 1 tsp curry powder 

  • 1 tsp salt 

  • 1/2 tsp cumin powder 

  • 1/2 tsp garam masala 

  • 12 g coriander fresh, chopped 

  • 1/4 lemon fresh, juice 

Directions

  • Pat dry the tofu using kitchen towels. With the tofu on a plate, place a heavy pot on top of the tofu for 15 mins. This will help to drain the excess water from the tofu. In the meantime, prepare the other ingredients 

  • Heat a large skillet over medium-high heat and add olive oil 

  • Add garlic, onion and lightly brown 

  • Add red pepper. If you like the peppers crunchy, sauté for a few minutes. You can cook for a further few minutes, if you prefer them softer 

  • In the meantime, crumble the tofu with a fork and set aside 

  • Sprinkle the spices and salt over the red pepper mixture and stir well 

  • Stir in chillies 

  • Add the crumbled tofu to the pan and mix well 

  • Cook for another 5-7 minutes until tofu is slightly browned 

  • Garnish with coriander and lemon juice 

  • Best served whilst hot, with wholegrain toast, roti, or hash potatoes 


Comment