RCI-EG.002.0049.001
Miso and Mustard Tofu Scramble
Miso and Mustard Tofu Scramble from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- (450 g1 poundapproximately) water-packed medium-firm tofu (NOT silken)
- ¼ cup
- pure water¼ cup
- heaping tbsp yellow2 unitnutritional yeast flakes (NOT brewer's yeast)
- heaping tablespoons yellow miso2 unit
- 2 tsp
- turmeric (for a yellow colour)1 tsp
- 1 tsp
- each dried basil and oregano¼ tsp
- 1 unit
- onion1 unitdiced
- green pepper½ unitdiced
- red½ unityellow or orange pepper, diced
- tomato1 smalldiced
- fresh garlic1 or 2 clovesminced
Method
1
Drain and press the tofu firmly between paper towels or a clean cloth for at least 10 minutes to remove excess moisture, then crumble or cube it into bite-sized pieces.
10 minutes
2
Finely dice the onion, red pepper, and green pepper, mince the garlic, and roughly chop the tomato. Set all prepared vegetables aside.
5 minutes
3
Heat olive oil in a large skillet or sauté pan over medium heat until shimmering.
2 minutes
4
Add the diced onion and peppers to the pan and sauté, stirring occasionally, until softened and lightly golden.
5 minutes
5
Stir in the minced garlic and dried sage, cooking for about one minute until fragrant.
1 minutes
6
Add the crumbled tofu and chopped tomato to the pan, stirring to combine evenly with the vegetables.
3 minutes
7
In a small bowl, whisk together the miso paste and Dijon mustard until smooth, then pour the mixture over the tofu scramble and stir thoroughly to coat all ingredients.
2 minutes
8
Continue cooking over medium heat, stirring frequently, until the tofu is lightly browned and the flavors are well combined. Season with salt and pepper to taste before serving.
4 minutes