top of page

‘Scrambled Tofu Akuri’ - Veganuary Recipes!

This is a quick, any-time-of-day recipe!


Ingredients:

5-7 sage leaves

(or 1tbsp dried sage)

1 butternut squash, peeled, deseeded and chopped (keep skin and seeds)

Extra virgin olive oil

2 garlic cloves, peeled

1 onion, quartered

1 tsp paprika

200ml coconut milk (any other plant-based alternative will do)

500g pasta (pappardelle is recommended)

Salt and pepper


To Serve

2-4 slices of bread, toasted.


Method:

Line a sieve with kitchen paper or a clean cloth, carefully place the tofu in the sieve and allow to drain over a bowl for at least 10 minutes.


Heat the oil in a non-stick frying pan and, when hot, add the ground cumin seeds. Stir fry for a minute until the smell rises, then add the onion. Fry for 8 minutes until soft, sweet and browning, and add the chilli, garlic and ginger. Fry for 2 minutes, then add the tomato, coriander, turmeric and salt.


Take the tofu and crush it between your fingers into the pan (or mash it in the pan with a potato masher). Cook for a few more minutes, until the tofu is piping hot and well mixed with the other ingredients, then serve immediately on toast, drizzled with oil if you wish.


Comentários


bottom of page