Scrambled tofu with zucchini, tomato and basil
We’re not normally into fusion cooking in the sense of mixing elements from different cuisines in one dish, but we make an exception for this Italian-style scrambled tofu. The crumbled tofu soaks up the flavors of sautéed vegetables, herbs and Parmesan cheese and cooks to a creamy scrambled-egg like consistency.
You can serve it on toast, or wrap it up in a whole wheat flat bread for a savory breakfast on-the-go.
1 onion — finely chopped
1 zucchini — finely chopped
2 tomatoes — diced
7 oz (200g) firm tofu
2 tablespoons finely chopped fresh basil
¼ cup finely grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
Variations: Use different vegetables like mushrooms, spinach and peppers. Replace the Parmesan with crumbled feta. Use chopped parsley instead of basil.