Scrambled herby tofu


  • 1 block tofu

  • half pack mangetout peas

  • black pepper

  • 2 red onions

  • 3 garlic cloves

  • Pinch of salt

  • handful fresh chives

  • 1 tsp paprika

  • 1 tsp turmeric

  • 2 tblsp engiveta

  • 1 tsp cumin

  • Handful fresh basil

  • 200g chestnut mushrooms

  • 10 sundried tomatoes

  • 3 tblsp engevita



  1. Drain water from tofu, chop into slices and layout on boards, use a clean kitchen towel or paper towels to press down on the tofu to remove the liquid

  2. Peel and chop onions and mushrooms into small pieces and fry in olive oil with chopped mangetout peas until just soft and browned

  3. Then add the tofu by crumbling it into the pan, and the garlic and herbs, mix well and cook for about five minutes 

  4. Add the sundried tomatoes and engevita flakes, mix well on heat for about 1 minute

  5. Serve and enjoy

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