For some time now I’ve been trying to completely reduce meat from my nutrition. I won’t say I have become a full vegetarian because I love fish and I will also not say no to a piece of meat in a good restaurant from time to time. But I’ve never been a great meat eater and the fact my mother is a pescetarian (no meat but eats fish) accustomed me to eat more than satisfying vegetable based lunches since childhood. Being a biologist by training, I am well aware of the necessity of the animal proteins for our body’s complete function. However, the large scale production, the horrible conditions in which the animals are held and treated led me to the point where I can no longer can keep my eyes closed and listen only to my spoiled desire to prepare roasted chicken every weekend. Because mankind has gone too far and the consumption of animals has become ridiculous: people can no longer imagine a dish without a piece of meat in it. I won’t go far into discussion. However, I had to say what’s at my heart and to introduce the recipe for a fully satisfying all-veggie quick lunch.
Downstairs from my place is a French market chain offering biological products where I discovered the best plain tofu (Soy, tofu made from soybeans from South West of France).
Tofu is not usually on my menu but lately I’ve been wanting to incorporate it to my meals. When I don’t have time to cook I usually cut some tomatoes, a couple of shallots and make scrambled eggs with veggies. This time I thought, why not make scrambled tofu.
I was actually not sure how this would come up so I googled to see if I needed a special device for it, or to find a special tofu that can only be prepared this way when the moon is full or something similar. When I finally realised I was being silly, I sautéed my veggies as usual and just added pre-mashed tofu instead of the eggs.
It makes great quick lunch or dinner and you can change the veggies depending on your liking. So go get some regional, natural tofu and go scramble.
Scrambled tofu with vegetables
250 g plain tofu
3 medium sized tomatoes, diced
1 courgette, diced
2 shallots (or 1 small onion), sliced
2 tablespoons olive oil
Prepare the vegetables. Drain the tofu and use the fork to mash it into pieces then set aside.
In a medium pan, brown the shallots on the olive oil. Add the courgette and season with salt (it will help the courgette loose water more quickly and become soft and not stick to the pan). Cover the pan with a lid and cook on medium heat for about 5 minutes until the courgette becomes tender. Add tomatoes to the pan and let simmer for another 10 minutes until the tomatoes are soft. Add the tofu to the veggies and stir everything together. Add paprika powder, pepper and more salt if necessary. Cook for about 5 minutes until the tofu had absorbed the tomato sauce. Sprinkle with some oregano. Serve immediately with fresh salad.