Garlic Dijon Crispy Tof

I LOVE tofu.

Cold. Scrambled. Silky. Stinky. Fried. In Soup. Baked. Crispy.

It is a versatile protein that you can make taste like anything, yet people seem so scared to try it. Its foreign, its weird, it comes in a big block immersed in strange liquid. I get it!

But seriously, I think it’s the name ‘tofu’ that people don’t like more so than the actual dish. Once I got Richard to actually TRY it, he was obsessed.

The other thing about tofu, is people are afraid of its estrogen content, but lets clear the air of this myth for a second.

Simply put, Soy, what tofu is made of, contains plant based phytoestrogens thought to be linked to breast cancer and male sterility. These isoflavones have been under serious scrutiny in the life sciences field. Current research suggests that estrogen in soy behaves differently from the bodies naturally produces hormone.

Still confused? Just follow this one rule: too much of any good thing, no longer is good! Everything in moderation, even moderation.

This recipe can either be baked or fried (though I prefer baking as I can just throw it on a tray and walk away for half an hour) and can last up to 3 days in the fridge.

You can also mix up the flavors a lot! Add, take away, or alter amounts and let me know what you think! In the image, I served it over a bed of quinoa with wilted spinach, bruschetta topping, artichokes, broiled mushrooms, and balsamic green beans.

My goal in sharing these recipes is not telling you how to cook, but rather offering guided self discovery!

Garlic Dijon Crispy Tofu

Serves: 4

35 Minutes

Ingredients

-1 Block Extra Firm Tofu

-1 Tbsp. Rapeseed Oil

-1 Tbsp. Dijon Mustard

-1 Clove Garlic (Minced)

-1 Tbsp. Arrowroot Starch or Cornstarch

Method

1. Preheat Oven to 200C.

2. Drain tofu. Pat dry with either paper towel or clean cloth. Cut into even cubes.

3. Place the tofu cubes with the oil, mustard, minced garlic, and cornstarch in a bowl. Toss until tofu is evenly coated.

4. Bake in oven for 30 minutes or until browned.

   Enjoy warm!

Plant Powered Protein Scramble

Despite the name, Scrambled Health is NOT based on scrambled eggs but rather is the background of a nickname I’ve adapted to. Working in my first Michelin star French kitchen I was asked to make scrambled eggs for staff meal.

I began my culinary career at Le Cordon Bleu learning gastronomy and nutritional cooking. This, along with the fact that eggs always disturbed my esphogitus, I had spent years as a vegan, and the smell of any egg dish would make me gag… I could say that I had never scrambled an egg.

To this day, I struggle to make scrambled eggs as well as my ten year old brother can.

Back in my family home, I was known in my family for serving them my tofu scramble and pretending it was made from eggs. I fooled some! My traditional eggs and bacon English breakfast grandfather had been fooled multiple times.

This recipe is incredibly versatile. I’ve used it as egg salad (adding vegan mayonnaise), in a breakfast wrap with roasted potatoes, in salads, over toast, over sweet potatoes, with hummus on roasted veggies… the flavours are mild, enjoyable and complementary to a variety of foods.

Try this out and experiment!

I would love to hear how you served this dish!

xx

Plant Powered Protein Scramble

Vegetarian, Vegan (Option), Gluten Free, Nut Free

Serves 2

15 Minutes

Ingredients

-1 tsp rapeseed or avocado oil

-1/2 Red Onion, Minced

-1 cm Cube Fresh Ginger, Minced

-1 Clove Garlic, Minced

-1 tsp. Turmeric

-1/8 tsp. Cayenne Pepper

-1 Block Firm Tofu

-150 g Fresh Spinach

-Salt and Pepper to Taste

OPTION

-50 g Goat Cheese, or Feta

Method

1. Heat oil in a pan on medium-low heat, add the red onion. Sautee until becoming translucent (about 2-3 min).

2. Add minced ginger and garlic with the onion. Cook until fragrant and add the turmeric and cayenne pepper.

3. Meanwhile, remove the tofu from packaging. Drain and pat dry with a clean dishcloth or absorbent kitchen towel.

4. Crumble the tofu into the pan, so it is small chunks. Stir the mixture for about 3-5 minutes, until tofu is cooked and fully immersed with the spices and onion mix. Add salt and pepper to taste if necessary.

5. Add the spinach to the pan and slowly mix in until completely wilted.

6. At this time, you have the option of adding feta or goat cheese. Mix the cheese throughout for a great salty and tangy addition of flavour.

Serve warm as a replacement of scrambled eggs or cold as a egg salad. Keep leftovers in fridge for up to 3 days.