Carole Food.
Spicy Miso Tofu
I often make some form of scrambled tofu when I need a dish that’s ready in less than 15 minutes! I love using an extra firm tofu brand (e.g. tofoo) for scrambled tofu!
Jump to recipeI often make some form of scrambled tofu when I need a dish that’s ready in less than 15 minutes! I love using an extra firm tofu brand (e.g. tofoo) for scrambled tofu!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another tofu dish, be sure to try out these recipes:
Spicy Miso Tofu
I often make some form of scrambled tofu when I need a dish that’s ready in less than 15 minutes! I love using an extra firm tofu brand (e.g. tofoo) for scrambled tofu!
Ingredients
- 280g extra firm tofu (E.g. tofoo), crumbled
- 1 tbsp white miso
- 1 garlic clove, crushed
- 1 tsp rice wine vinegar
- 1 tsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp sriracha
- 2 slices sourdough toast, buttered
- Oil/butter, salt
- Topping: sriracha, spring onion
Method
- In a small bowl mix together the miso, garlic, rice wine vinegar, soy sauce and sriracha.
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter of oil. Once hot, add the crumbled tofu. Stir until heated through.
- Spoon in the sauce then mix well.
- Add the tofu onto buttered toast, top with spring onion and more sriracha, and that’s it!
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