Leftovers Scrambled Tofu

Dig deep and see what can be put together.

Ever had half of this and that at the bottom of your chiller draw, I have and this is how I came up with this dish as well as accidently buying silken tofu for a recipe where I needed firm tofu. I think mistakes like these make the best dishes.

This dish is really good when you want to finish a few leftovers and the odd thing laying around and it’s a great way of making a little go a long way which is something I very much live by whether it is food or anything else in life. You can play around with the ingredients and flavours for this recipe, here goes this is my version….

…..by the way I first made this on a Sunday and turned out to be a healthy and delicious brunch.

Leftovers Scrambled Tofu: Text

Ingredients:

1 block Silken Tofu

½ piece Red pepper

½ piece Red onion

½ a packet Baby spinach

½ tsp Chilli, ginger and garlic paste

½ tsp Turmeric powder

½ tsp Coriander powder

½ tsp Cumin powder

Salt and Pepper to taste

Method:

1) Prepare the tofu by draining out the excess water and set aside. Meanwhile chop up the red pepper and onion.

2) In a frying pan add in a tablespoon of oil, add in the onions and pepper and let them to sweat for a few moments.

3) Add in the chilli, garlic and ginger paste, and all the spices into the pan of onions and peppers and allow to infuse into the ingredients over a slow heat for 2 to 3 minutes.

Tip: as Indians we already have a paste made and combined in the fridge, however two green chillies, one clove or garlic and a tiny piece of ginger can be blitz in the food processor.

4) Now crumble in the drained tofu and stir altogether. Leave for another 5 minutes.

5) Lastly toss in the spinach and cover with a lid for 1 or 2 minutes so the steam will help wilt the spinach quickly. Once wilted turn off and it is ready to serve, I love a thick slice of multi-seed bread, toasted.

I did say this recipe has many halves of this and that! Convert this recipe and make it your own with whatever halves you have.