I have copied today's recipe under the cut so that you can see how she lays them out but I encourage you to look over her past entries as well. At least once a week I think, "yum, I should make that." Also, if you go to her blog, she has an ebook for free with recipes but I admit to downloading and then never working my way through it. The feed is just a more user-friendly for me and how my brain works.
[5 ingredients | 10 minutes]
scrambled tofu with tomato & peppers
While I love delicate, silken tofu in my miso soup, firm tofu is my preferred option for cooking with. I find the best firm tofu is the one that feels the firmest in the packet, so go ahead and have a little squeeze in the supermarket.
Feel free to spice this up with a little fresh or dried chilli. With a little extra tomato paste, I’m thinking it would make a wonderful sauce for pasta.
In the photo I’ve served it with the leaves on the side, but I think it actually looks prettier serving the scrambled tofu on top of a bed of leaves.
1/2 jar red peppers (about 150g / 5oz), drained
300g (10oz) firm tofu, crumbled into chunks
4 tablespoons tomato paste
2 teaspoons smoky paprika
green leaves, to serve
1. Heat a few tablespoons olive oil in a large frying pan (skillet).
2. Add peppers and stir for a few seconds. Add tofu and stir fry, breaking it up further with a fork or spoon. Cook for a few minutes.
3. Add tomato paste and paprika. Continue to cook and stir for a few more minutes until everything is hot and the tofu is well scrambled.
4. Taste and Season. Serve on a bed of greens.