Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

• The Cherry Tomatoes

• 2 clusters cherry tomatoes

• 1 garlic clove pressed

• Olive oil

• 1 pinch salt

• Fresh rosemary

• The Scrambled Tofu

• 4 tbsp olive oil

• 1 onions finely chopped

• 400 gr tofu

• 1/4 tsp cumin

• 1 tsp garlic powder

• 3/4 tsp turmeric

• 1/2 tsp sweet paprika

• 1/4 cup cashew or soy cream

• 1/4 cup water

• 1/2 – 1 tsp salt

• 100 gr fresh spinach

• Kala namak (black himalayan salt)

Directions

• Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
• In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
• Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
• Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

• You can omit the spinach if you like.

If you have any questions or just want to say drop your comment below.

Happy cooking!