Scrambled tofu with cumin & shiitake mushrooms

Hello :) Well Sydney residents, hasn't the weather gone pear shaped! I was just starting to enjoy going swimming & frolicking in the sun until the rain decided to go little crazy. I have decided to embrace the rain & slight chill though, which I've realised make the perfect doona days.

So today I did just that... lazily woke up around 10 and spent the morning in bed with a big bowl of muesli, several cups of tea and some books I'd borrowed. The book I'm currently reading is 44 Scotland Street by Alexander McCall Smith. I also borrowed Blind Willow, Sleeping Woman by Haruki Murakami because I thought Norwegian Wood & 1Q84 look interesting, so I might see how this novel is first.

About lunch time I decided it was time for...lunch (funny that). Sophie Dahl's cooking to me represents perfect rainy day, delicious comfort food so I trawled through her cookbook for inspiration. I decided to make some scrambled tofu which I found a recipe for & braved the rain to buy some shiitake mushrooms.

Scrambled tofu sounds even to me a bit weird but it's a great vegetarian protein source so I decided to be adventurous. Turns out this dish is a lovely, light lunch! I didn't have any sesame oil, so cooked the tofu in grapeseed oil and topped with some soy sauce to give it that extra oomph! And I substituted the thyme for spring onions.

Recipe: Scrambled tofu with cumin & shiitake mushrooms (adapted from Sophie Dahl). Serves 2
Ingredients- 
1 tablespoon of sesame oil
75g/1 cup of shiitake mushrooms, chopped
salt and pepper
150g/1/2 a block of firm tofu
1 heaped teaspoon of ground cumin
1 tablespoon of fresh chopped thyme, plus extra to serve (optional)

Method-
Heat the oil in a pan and pan-sear the mushrooms. Season and put to one side. Add a little more oil to the pan and crumbled the tofu with your fingers and cook until it looks like scrambled eggs (I cooked mine for 5-7 minutes, until it was slightly golden). Stir in the cumin and thyme with a wooden spoon. Make sure the tofu is evenly coated.

Spoon it onto two plates and pour the mushrooms on top. Serves 2. (although I used similar measurements and had made it just for myself...)

Well that's that! Now I think this evening is going to include cooking zucchini, pea & parsley spaghetti, watching the final of Spicks & Specks (oh my!), and perhaps having a nice foot bath and painting my nails. Fun fun! 

Hannah x