Over the last few years, tofu has crept into my life. It was never something we had at home growing up – my experience of it was limited to the Thai restaurant near my Dad’s house – but at some point, without me really noticing, it’s become a staple.
This dish takes tofu in a whole new direction, and it’s glorious. The scrambling principles are the same as for my vegan pad thai, but here the tofu is mixed with aromatic turmeric and deeply savoury nutritional yeast – not to mention heady, precious wild garlic.
Ingredients (serves 2):
– 396g pack tofu
– 100g vine tomatoes
– 5 spring onions, finely chopped
– 10g flat leaf parsley, stalks finely chopped, leaves roughly chopped
– ½ tsp turmeric
– 2 tsp nutritional yeast
– 25g wild garlic, roughly chopped
– sourdough bread
– handful toasted pumpkin and sunflower seeds
– ½ lemon, cut into wedges
1. Begin by draining the tofu and gently squeezing to remove excess water. Wrap in kitchen paper, transfer to a plate and press by placing a heavy pan on top. Leave to press for at least 20 mins.
2. Meanwhile, preheat the grill to high. Put the tomatoes on a baking tray and drizzle with olive oil. Season, then grill for 5-10 mins until blistered and charred.
3. Heat a splash of olive oil in a frying pan and add half the spring onions and the parsley stalks. Fry for 1 min, then crumble in the pressed tofu along with the turmeric and nutritional yeast. Cook for 2-3 mins, stirring, then add the wild garlic, most of the parsley leaves and the remaining spring onions; cook for a further 2 mins.
4. Toast and butter your bread, divide between two plates and top with the tofu scramble. Scatter over the seeds and remaining parsley, and serve with the grilled tomatoes and lemon wedges.
Tip: If you don’t have nutritional yeast, replace with 1tsp miso paste, to taste. If wild garlic’s not in season, use a handful of baby spinach leaves instead, and add a chopped clove of garlic at the same time as the parsley stalks.