Scrambled tofu with zucchini, tomato and basil
![Scrambled tofu with zucchini, tomato and basil Scrambled tofu with zucchini, tomato and basil](images/main/scrambled_tofu_title.jpg)
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.