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It may have been because of the numerous cooking shows and features on eateries that have stirred an interest to learn how to cook. Or maybe it is simply because I love to eat. But I think most of the credit goes to my mother who has introduced me to different cuisines and further nourished my willingness to learn how to cook.

In accordance to my bucket list, I have finally cooked a vegetarian dish by myself. It is definitely a recipe that budding cooks (especially health-conscious or vegetarians) could try out. It is called TOFU SCRAMBLE.


I read about it in Yummy.ph and is originally named Tofu Scramble with Sweet Potato Home Fries. The recipe is authored by chef Marie Gonzales of Kitchen Revolution, “a gourmet food company that specializes in holistic, plant-based cooking classes, workshops, and lectures.” (Yummy Magazine, Nov. 2012, page 44)

The recipe is as follows:


For the scramble
2 (300-gram) blocks firm tofu,
rinsed and drained
2 tablespoons vegetable oil
2 small onions, thinly sliced
salt and black pepper, to taste
4 cloves garlic, minced
4 tomatoes, chopped
1/4 to 1/2 teaspoon turmeric
black salt, to taste
1 handful basil or cilantro leaves, minced

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For the sweet potato home fries
4 sweet potatoes, peeled and sliced
into 1/2- to 1-inch-thick wedges
2 tablespoons vegetable oil, or more as needed
2 to 3 teaspoons garlic powder
(optional but recommended)
salt and pepper, to taste

Break up the tofu with your hands until chunks are formed. Place in a kitchen towel and press out as much moisture as you can.

Heat oil in a skillet over medium heat. Sauté  onions with a pinch of salt and pepper until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes or until golden. Mix in tomatoes and cook until softened, around 5 to 7 minutes.

Add tofu chunks, turmeric, and a few pinches of black salt. Sauté until heated through and the tofu is tinged with yellow, about 7 to 10 minutes. If the pan looks dry, add a splash of water.

Stir in basil or cilantro and remove from heat.  Season with salt and pepper to taste. Set aside and keep warm.

Make the fries: Place sweet potatoes in a pot and add enough water to cover. Place the lid on the pot and bring to a boil.

Lower heat and cook for 10 to 12 minutes or until tender. Drain well.

Warm oil in a skillet over medium-high heat. In batches, sear sweet potatoes on each side until lightly browned and crisp, about 7 to 10 minutes total.

Transfer to a dish and immediately season with garlic powder, salt, and pepper. Serve tofu scramble with fries on the side.

Healthy tip: Up your scramble’s nutrition quotient by throwing in your favorite vegetable when sautéing the tomatoes: eggplant, zucchini, string beans, asparagus, broccoli, carrots, and even spinach are all great additions.


It is wonderful to cook from scratch. It was uplifting to go to the market and pick fresh produce, wear an apron while cooking and smell the aroma of my dish. I get to make sure the food I am about to eat will truly nourish the body.

I was even more delighted because the recipe included the powerful antioxidant turmeric. It has been found to have amazing benefits. It has antimicrobial properties, helps prevent cancers, is a painkiller, aids in improving depression and, yes, it is good for the skin!

Hope you try this recipe and decide to create more vegetarian dishes. Let us be kind to our bodies and to the environment.

La vie est belle,

Freine ♕