Tofu scramble with shredded cabbage and chilli sambal
Spice up your breakfast with something more lively for your toast in the morning, with this healthy vegetarian tofu, filled with delicate and zingy flavours to give your start of the day that extra boost! This recipe serves 4 and is from Australian Food by Bill Granger.
Ingredients:
2 tbs rapeseed oil
2 garlic cloves, crushed
2.5 cm of fresh ginger, peeled and grated
4 spring onions, finely chopped
1.5 tsp curry powder
1.5 tsp ground turmeric
1.5 tsp ground coriander
560 g silken tofu, drained
For the chilli sambal:
5 red chillies, roughly chopped
4 garlic cloves, roughly chopped
2.5 cm piece galangal, peeled and roughly chopped
2.5 cm fresh ginger, peeled and roughly chopped
1 large eschalot, roughly chopped
3 tbs rapeseed oil
1 tbs chilli flakes
60 g palm sugar
2 tsp tamarind paste
2 tbs tamari
Half a lime's juice
To serve:
1/4 shredded firm white cabbage
1 cucumber, peeled into ribbons
1/2 cup of mint
1/2 cup of coriander
1 lime's juice
Olive oil
4 slices sourdough bread
1/3 crispy shallots/eschalots
Recipe:
For the chilli sambal, mix the chillies, garlic, galangal, ginger and eschalot to a paste in a small food processor or mortar and pestle. Heat the oil in a frying pan over medium heat and fry the paste for 5-8 minutes until dark red and fragrant. Add the chilli flakes and palm sugar and stir to dissolve the sugar. Add the tamarind paste and tamari and cook for a further 2-5 minutes until the sauce is thick. Remove from the heat, add the lime juice and leave to cool. This can be stored in the fridge for up to a month.
To make the tofu scramble, heat the oil in a large non-stick frying pan over medium-high heat. Fry the garlic and ginger for 1 minute, then add the spring onions, curry powder, turmeric and coriander and fry, stirring, for a further minute. Crumble in the silken tofu and stir to coat in the spice mixture – the tofu will look like scrambled eggs.
Toss together the cabbage, cucumber and herbs with the lime juice and a good splash of olive oil. Season well.
Toast the bread under a hot grill until golden. Top each slice of toast with tofu and add a handful of cabbage, cucumber and herbs. Sprinkle with crispy shallots and serve with a generous spoonful of chilli sambal.