Tofu is a great source of protein and it is considered complete as it contains all nine essential amino acids. It’s also an excellent source of calcium for those who don’t consume or tolerate dairy and provides a reasonable source of iron. Similar to scrambled eggs, this tofu scramble has been jazzed up with some simple ingredients to make it super tasty - tofu absorbs flavour well. The texture of tofu is very soft, so its perfect from the soft stage post-surgery onwards. It also blends well if you currently in the puree stage. If you haven’t tried tofu before, this is a great recipe to start with.
- Prep: 5 Minutes
- Cook: 10 Minutes
- Portions: 2 cups
Ingredients:
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 1 tsp smoked paprika
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 tbsp tomato paste
- 4 small vine tomatoes, diced
- Salt and pepper to taste
- 300g firm tofu
- 1 bunch fresh coriander, chopped
Method:
- Add the olive oil to a medium sized frying pan and cook the onion over a medium heat until softened (5 minutes or so)
- Add the herbs and spiced and cook for a minute until fragrant
- Add the tomato paste and cook for a further minute
- Add the diced tomatoes with a crack for salt and pepper and cook for 2-3 minutes until any liquid from the tomatoes has evaporated
- Remove the tofu from its packaging and pat dry with a paper towel
- Crumble into the pan and mix together until warmed through
- Sprinkle the coriander on top and serve - great with a few grainy crackers once you reach "normal textures" or on top of a slice of extra thin Vogel's if you are further along your post-operative journey
