Breakfast of Champion Recipe Series
This is a recipe I like to save for the weekends when I have a little more time to enjoy the prep and cooking it entails. My favorite thing about this one is how all the flavors combine. I don’t feel like I’m missing out on the egg part of a scramble at all. Also, have fun playing with what veggies you want to include - I often just throw in whatever is in the fridge.
Ingredients
260 g tofu extra firm
2 tbsp olive oil
3 cloves garlic large, finely chopped
1/2 red onion large, finely chopped
1 red bell pepper cut in small cubes
2 green chili finely chopped
1 tsp curry powder
1 tsp salt
1/2 tsp cumin powder
1/2 tsp garam masala
12 g coriander fresh, chopped
1/4 lemon fresh, juice
Directions
Pat dry the tofu using kitchen towels. With the tofu on a plate, place a heavy pot on top of the tofu for 15 mins. This will help to drain the excess water from the tofu. In the meantime, prepare the other ingredients
Heat a large skillet over medium-high heat and add olive oil
Add garlic, onion and lightly brown
Add red pepper. If you like the peppers crunchy, sauté for a few minutes. You can cook for a further few minutes, if you prefer them softer
In the meantime, crumble the tofu with a fork and set aside
Sprinkle the spices and salt over the red pepper mixture and stir well
Stir in chillies
Add the crumbled tofu to the pan and mix well
Cook for another 5-7 minutes until tofu is slightly browned
Garnish with coriander and lemon juice
Best served whilst hot, with wholegrain toast, roti, or hash potatoes