I have given many a tofu scramble recipe a go, and this really is the most delicious and egg-like one. The added hummus makes it creamy and the turmeric adds to the 'yoke-y' final colour.
It is the perfect mid-week brunch meal. Healthy enough that you can crack on with your day filled with nutrients and protein to last, but also delicious and filling enough so you are left satisfied.
Serve on a slice of sourdough with some roasted tomatoes and basil, or if you are trying to lay off the carbs, add some avocado and seeds and serve up in a nice breakfast bowl.
Ingredients to make 4 servings:
1 pack of firm tofu
A glug of olive oil
2 tbsp of plain hummus
2 tbsp of nutritional yeast
1/4 tsp of turmeric
Salt and pepper to taste
To make this, all you have to do is literally get your oil in a pan on a medium heat, then throw everything in. It is that easy. You can press and remove any moisture from your tofu beforehand by wrapping it with a tea towel and putting something heavy, like a few books, on it for 15-20 minutes. But I prefer the moisture left in as it makes it creamier. Go with your preference though.
Crumble your tofu in so it can break up easily and soak up those flavours, then stir continuously until any water evaporates from the tofu and it gets to a texture that you like, this may take about 5-10 minutes.
Once cooked serve straight away. If you have any left you can keep it in an airtight container in the fridge for a few days and thus have your healthy breakfasts ready to go when you want them.