Wick's Scrambled Tofu

We’ve got another great recipe from Wick Nixon at Wicked Wellbeing this week. How delicious does this Scrambled Tofu look? It's flavour-packed, super quick, and a great way to ease into tofu if you’re not usually a fan.

Tofu (make sure it's organic) is high in protein, blood sugar-friendly, and perfect for powering you through the day! 

And if you find your energy crashes around 3:30pm, don’t miss Wick’s free online workshop tonight at 7.30pm, “How to Feel Energised at 3:30pm WITHOUT Caffeine (finally understand why you feel so wiped - and how to fix it).” 

There’s still time to register and there will be a replay if you can’t join live. 

Click here to sign up to join live or to get the replay

Scrambled Tofu
Prep time: 5 minutes | Cook time: 5 minutes | Serves 2

1 T oil
½ red onion, finely sliced
2 cloves garlic, finely chopped
300g firm organic tofu, drained in paper towels for 10 minutes to reduce moisture, crumbled
1 t cumin powder
½ t turmeric powder
½ yellow & red pepper, finely chopped
a handful of spinach, finely chopped 
1 T tamari or soy sauce
1 T Worcestershire sauce
½ t salt
a good grinding of black pepper

¼ c fresh coriander or parsley, finely chopped

a spring onion, finely chopped
1-2 T nutritional yeast flakes, optional 
½ t chilli flakes, optional

In a pot or wok, sauté the onion and garlic in the heated oil for 3 minutes or until the onion is soft. Add the tofu and continue to sauté for another 2-3 minutes.

Add the cumin and turmeric powder, and stir to combine. Add the vegetables and cook for a couple of minutes until heated through but still tender. Add the tamari, Worcestershire sauce, salt and pepper.

Just before serving, stir through the coriander or parsley and spring onions and nutritional yeast flakes if using. Serve on whole grain toast or on its own.

Optional: sprinkle with some dried chilli flakes if desired. Serve on wholegrain toast or on its own.