greek tofu scramble

April 17, 2011

I had a dream last night that I made scrambled tofu for breakfast. I know, not very exciting but it was very realistic – one of those dreams that you’re not sure if it was a dream or it actually happened. Only problem is I was really confused about whether to use a blender, what to to put in the blender with the tofu, whether it should be sweet or savoury, and who would want to eat it. I woke up, realized it was a dream (phew – bye bye confusion), and decided to take the bull by the horns and whip some up no fuss no muss. Delish. Easy. No blender. So good in fact it might just become a new ritual on Sunday mornings.

1 block of firm tofu

1 tbsp olive oil

1/2 red onion, diced

2 cloves garlic, minced

1 tomato, chopped

8 olives, pitted and chopped

handful of arugula

2 tsps oregano

small chunk of feta (optional)

sea salt and pepper

Drain the tofu and crumble into a small bowl and set aside. Heat olive oil in a frying pan. Add onion and saute until soft. Add the crumbled tofu, garlic, and a pinch of salt and pepper and saute another couple of minutes.

Add tomatoes, olives, arugula, and oregano and stir until warmed through. Adjust seasoning. Serve on a plate with crumbled feta on top (if using) with a side order of toast.


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