- TM 5
Ingredients
Scrambled Tofu
- 2 cloves garlic
- 50 grams brown onion
- 20 grams olive oil
- 100 grams mushrooms, Sliced
- 1/2 tsp ground cumin seeds
- 1/2 tsp dried thyme leaves
- 1/2 tsp ground turmeric
- 1 tsp Kala Namak, Fine
- 30 grams lemon or lime juice
- 300 grams Tofu Extra Firm, Chopped into Smallish Pieces
- 2 tbsp Nutritional Yeast Flakes
- 30 grams Spinach Leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add garlic and onion to TM bowl chop 4 sec/speed 8
2. Scrape down sides of TM Bowl
3. Add olive oil and saute 3 min/120c/speed 0.5
4. Add mushrooms saute 5 min/120c/speed 1
5. Add cumin, thyme, turmeric, kala namak, lemon or lime juice, tofu, then saute 5 min/120c/speed
"Gentle stir setting" 6. Add nutritional yeast flakes and spinach then stir at 30 sec/speed 1.5
Serve with a sprinkle of Kala Namak.
Scrambled Tofu
Tip
Prepare the tofu before you cook with it. Tofu is packed in water, and it's a lot like a sponge — if you don't press out the old water you can't get any new flavours in.
Slice open the package and drain out the water. Cut the block of tofu width-wise into however many slices you want — I like to do 4 or 6.
Lay about 5 paper towels on a plate or chopping board.
Spread the slices of tofu out in a single layer on top of the towels. Put more paper towels on top of the tofu.
Pop another plate or chopping board on top, and then a heavy book.
- Leave it like that for at least 15 mins before cooking.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is my favourite thermie recipie, I make it a couple of times a week for lunch. So good!
Made this, sans oil, for 15 whole food plant based foodies (from http://www.wholefoodsplantbasedhealth.com.au/) last weekend at Falls Creek, and they loved it! Chopping the drained tofu on speed 5 for a few seconds gave a crumbly texture before adding it to the onions. And using a salt free extra concentrated vege stock to sweat the onions added in extra flavour.I'll be making this again soon for my family!
Anni Turnbull
This was so yummy. I really liked the zing of the lime. I also couldn't find Kala Namak so I threw in smoked paprika. I will make this again for sure. Delicious!!!!
Great recipe, thanks. I have made it with both silken and firm tofu and it has worked both times. I couldn't find kala namak so substituted with pink himalayan salt. Delicious!
great recipe! I crumbled some tofu and chunked the rest. I think I will crumble all of it next time as it takes up the flovours better. Thanks for the recipe.
This is the first time I've made tofu scramble. I didn't have kala namak so just left it out. Delicious, lots of flavour and I'd make it again.