Wednesday, November 23, 2011

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
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)

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


  1. OMG I love love love going back to bed with tea and books. It usually always happens on the weekend as I'm always up early. The scramble looks fab and your spaghetti sounds delicious! Hope it was a great night.
    Heidi xo

  2. What a lovely lunch! Great flavours. Have a nice weekend!

  3. Heidi- it's lots of fun :) It was a lovely night thanks! x

    the indolent cook- thanks, you too :) x

  4. Sophie Dahl's book is perfect for gloomy weather, and I've long been a fan of 'scrambled tofu' :)