I have been cooking up this dish for many years ever since my friend Nancy took me to her local café on Gould Street in Bondi. She recommended the scrambled tofu and ever since then I was in love, I have recreated this nourishing dish at home on numerous occasions. Since then I have subsequently lost contact with dear Nancy, she returned to France, and the café is no longer. The name of the café escapes me but it was a humble place with an open makeshift kitchen exuding the most wonderful smells of fresh bread, juices and hearty fare.
I remember that day well as we had both finished the City to Surf fun run and we were both exhausted and famished. We arrived at her apartment also on Gould Street in a bit of a mess before we trudged down the road to the café to reward ourselves. The key to this simple dish is the tamari, use a genuine tamari, that is without wheat. I use Muso Tamari and it delivers everytime!
150g firm tofu
1 small onion
1 clove of garlic
1 small carrot
1 small ripe tomato
Salt & Pepper
Remove tofu from packaging and wrap in paper towels to absorb excess water, place a heavy plate or something similar to release water. Leave for a few minutes, changing paper towels once or twice as they will get soaked.
In the meantime peel and thinly slice your onion, peel your garlic and chop your tomato (it does not have to be fine). Peel and coarsely grate your carrot and tofu (once dry).
In a small frying pan heat a generous tablespoon of olive oil, when hot add your sliced onions and heat for one minute before adding your tomato, stirring occasionally. Next add your crushed garlic and cook until the onion softens and the tomato starts to break down.
Add your carrot and tofu to the pan along with a tablespoon of tamari. Mix well and cook for 1-2 minutes or until you see water escape from the tofu. Cooking beyond this point will dry out the tofu and make it a little tough. Remove from heat and serve with crusty wholewheat bread!