Scrambled tofu with zucchini, tomato and
Sautéed crumbled tofu combined with
tomatoes, zucchini, fresh basil and Parmesan cheese.
2 tablespoons extra virgin olive
1 onion — finely chopped
1 zucchini — finely chopped
2 tomatoes — diced
7 oz (200g) firm tofu
2 tablespoons finely chopped fresh basil
¼ cup finely grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
HEAT the oil in a frying pan over a
medium heat. COOK the onion and zucchini for 10 minutes until golden
brown, stirring occasionally. ADD the tomatoes and cook for 5
minutes. CRUMBLE the tofu with the back of a fork then add to the
pan with the basil, salt and pepper and mix to combine. COOK for 2
minutes, then stir in the Parmesan and heat through. SERVE on
lightly buttered toasted ciabatta or whole wheat English muffins.
Variations: Use different vegetables like mushrooms, spinach
and peppers. Replace the Parmesan with crumbled feta. Use chopped
parsley instead of basil.