Soft Scrambled Tofu (no oil)

I have to admit, I never liked tofu.. Until about a month ago, when I started playing with it in the kitchen.. Tofu in desserts, marinated tofu, salad with tofu and olives.. All of those were real treats, but none tasted like home or better like my mom’s cooking. There was something missing.. so one day when the boredom dragged me in the kitchen, I thought of an old recipe that she used to make with eggs. And soft scrambled tofu with veggies were made. A bit different and without added fats. YUM!

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  • 150g silken tofu
  • 1 bell pepper
  • 1 carrot
  • 1 onion
  • 1 tomato
  • 100g canned chicpeas
  • pinch of salt
  • pepper to taste
  • 1/2 tsp powdered garlic
  • a tiny bit of turmeric (for the nice color)
  • 1/2 tsp powdered cumin


Sauté chopped onions on water, then add the carrot and cover with a lid. Always leave some water in the pan, so the veggies don’t stick and burn. Cook for 5 minutes, than add chopped bell pepper and tomato. Cover again and cook until soft – about 5min. In the meanwhile, combine silken tofu, chickpeas and spices in a separate bowl, than blend it until smooth with a hand blender. Add mixture to the pan and cook until desired density. I waited until soft, creamy consistency, but if you’d like a more dense eggy dish try replacing the silken tofu with the firm one. The final product was extremely tasty, so much I actually finished the whole pan on my own.. Oops 🙂


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