Scrambled “eggy” Tofu
2 Tablespoons peanut oil (or other light vegetable oil)
1 medium brown onion, very finely chopped 1
block firm tofu (I used Tonzu brand for its texture)
1 block Japanese firm silken tofu (in blue tetra pak at supermarket)
1 teaspoon powdered turmeric (or 1 tablespoon grated fresh turmeric)
1.5 teaspoons volcanic black salt
1/4 cup coconut cream
Sourdough bread, toasted
Parsley to garnish
Salt and pepper to serve
Heat the oil in a pan and add the onion, then cook on low heat for 5 minutes till soft and sweet.
Turn up the heat and use your hands to crumble the firm tofu into the pan, cooking for a couple of minutes. Do the same with the silken tofu, adding the turmeric and volcanic salt at the same time.
Remove from heat and add coconut cream, mixing through till well combined.
Serve on toasted sourdough with a sprinkle of chopped parsley, volcanic salt and ground black pepper.
Scrambled tofu is a great thing, especially when it has a few x-factor aspects to it. Volcanic salt has a strong sulphur smell. It’s the star of the show, and if you’ve ever been to Rotorua you can guess exactly how it smells – like eggs. In a supporting role, Turmeric turns everything yellow with a slightly musky flavour.
What about texture? That’s where a mix of different types of tofu makes a difference: here I use both firm and soft, with a bit of softened onion which also adds sweetness. A dash of coconut cream gives a creamy character and joins the dots to make it all come together.
The end result puts a big smile on my face, with textures and tastes that show that plant-based food can be deeply satisfying.
Source: Aaron Brunet, Plant-based chef and Masterchef 2013