This week's mascot.

This week's mascot.
The Red Onion

Saturday, 28 November 2009

The Best Scrambled Tofu Recipe in the World

I got my first negative review for the cookbook I wrote last year-  The Heretic's Guide to Vegan Cookery and it got me thinking how lucky I've been up until now. It was a doosie, on Amazon too, for all to see. It feels strangely pleasing to know that for one reviewer I'm now officially a (female) blood-sucking mosquito, who carefully used up her short life pressing letters on a keypad in a worthless fashion with her proboscis and a single hair-thin leg to write a book that should be burned on wet Sunday afternoons. Ah well. So especially for Wretched and Ripped Off, Here's a scrambled tofu recipe from said cookbook, dedicated with love from me to you, and it completely justifies its title, trust me. 

Ah. I think I just got the joke of being called a mosquito. I suck. Do you see? Funny.

1 tbsp sunflower oil
½ onion, finely chopped
1 garlic clove
1 tbsp white flour
½ cup (ish) soya milk
One 226g/8oz block fresh plain tofu, crumbled
3 medium vine tomatoes, finely chopped
1 tsp wholegrain mustard
½ tsp mixed dried herbs
10 basil leaves, torn
Salt and freshly ground black pepper


In a small thick-bottomed pan, add the oil and fry the onion and garlic on a low heat until browning.

Stir in the flour and allow to cook on for a few seconds before adding most or all of the soya milk, a little at a time, until there's a decently thick sauce.

Add the tofu, tomatoes, mustard and dried herbs and stir, still on a low heat, for three minutes.

Put slices of bread in the toaster to toast while you add the basil leaves and season to taste.

Serve on toast and smile confidently at your non-vegan friend opposite you at the table, safe in the knowledge that scrambled eggs aren't the only breakfast fruit.