The joys of tofu!

As many of you know I am a keen tofu fan. It’s an easy-todigest, versatile form of protein, a keen absorber of other flavours, low in calories and a good source of calcium and iron. I eat it straight from the packet, just as is. That lovely texture, mild but interesting taste! Even better, take a nice thick slice and spread with avocado and vegemite, yum!

I know however that I shall have difficulty convincing many to consume in the above-mentioned fashion. So thank you to Karen Martini who has contributed this amazing tofu recipe. This is becoming a regular Sunday night dish in my household, and I can vouch that it is an easy-to-prepare foolproof recipe which is astoundingly delicious. Thanks Karen!

Scrambled curried tofu with spinach and peas

2 tablespoons extra virgin olive oil
2 cloves garlic finely grated
1½ teaspoons curry powder
400 g medium-to-firm tofu
½ cup frozen peas
2 big handfuls baby spinach
2½ tablespoons tamari sauce
1 handful mint leaves
2 sheets mountain bread, warmed

In a frying pan over high heat, add the oil and garlic and cook for 20 seconds. Add the curry powder and fry for 10 seconds.
Break the tofu into the pan with your hands (but not too much, keep some texture). Stir and cook for about 3 minutes until
heated through.

Add the peas, spinach and tamari sauce and stir through.
Cover the pan for 2 minutes to wilt the spinach, then tear in the mint leaves and serve with mountain bread.

I guarantee even the most ardent tofu sceptic will realise the errors of their ways once they have tasted this dish!