Seedling Magazine

Method
1. Open the packet of firm tofu and drain any liquid. Crumble into a
bowl.
2. Grate or chop your garlic ­ I tend to use a micro plane and grate it
directly into the frying pan
3. Measure your seasonings into a small container/bowl
4. Finely dice your shallots
5.Put your olive oil in a frying pan over medium­high heat, add the
finely diced shallots and sauté until they are translucent and golden
6. Add the garlic and cook quickly, before adding the crumbled tofu and
mixing with the shallots
7. Add the nutritional yeast, tamari, turmeric and black pepper, and
“scramble” ingredients together until they are evenly mixed. Season to
taste.
I prefer the texture when it has been
batch­cooked and re­heated.
Re­heating: heat a frying pan and add
a small amount of oil to stop your
scramble from sticking. Add the
portions you wish to serve, and stir to
heat through.
If not serving immediately, store in
an airtight container in the fridge for
up to 5 days.
About the cook
Having trained as a professional chef, Miggs
graduated to being a Botanical Cuisine Specialist
after completing the e­Cornell Plant Based Nutrition
Certificate and Rouxbe's Plant­Based Professional
Course. You can find her recipes here.
seedling magazine | 30