Scrambled Tofu

method:

• Pour the oil into a saucepan set over a medium heat. Add the onion and garlic, reduce the heat, and sauté for about five minutes, stirring occasionally. Add the tomato, cover the pan and cook for five minutes. Sprinkle in the turmeric and stir well.
• Crumble the tofu into the saucepan and stir well, fluffing and mashing the tofu as you do so. Cook for five minutes in this way, to ensure an even distribution of heat and flavours. Stir in the basil, season with salt and pepper, and serve.
• You can also try adding a selection of vegetables to this dish. To ensure quick and even cooking, cut your chosen vegetables into small pieces. Try a little diced sweet pepper, grated carrot, or florets of purple sprouting broccoli, and fresh herbs such as parsley or wild garlic. Add them to the pan at the same time as the onion and garlic, and cook for five minutes. Next, add the tomato and remaining ingredients as described above.
• NB: Tofu is sold as ‘soft’ or ‘silken’ when it holds a lot of water, or ‘firm’ when it has had some of its water drained away. I buy all sorts and enjoy experimenting. I usually choose to press some of the water out of the silken type. Tofu is a great source of protein and can be presented in a variety of ways but, in terms of flavour, it needs your help! Unless it is one of the very firm types that has been smoked or marinated, or made with added seeds, you will find that it's bland. So, you get to jazz it up. I always try spices first, including black pepper, chilli and perhaps a little allspice. Turmeric is great with tofu for two reasons: it gives it a beautiful yellow colour and it slightly thickens any sauce produced. Finally, I create ‘top note’ flavour and aroma by adding dried herbs in the last few minutes of cooking and perhaps a garnish of fresh herbs as I serve the dish.