AuthorHealthy ChefMakes 2 servings of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® SPAMSILOG. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.
To press tofu, you can use a tofu press or wrap the tofu in a towel or paper towels and place a flat weighted surface on top. Leave to press for 10 minutes.
To cook the tofu scramble, heat a large non-stick pan over medium high heat. Once hot, add some oil. Add in the garlic and saute for 1 minute. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and add in the sliced tomatoes.
Cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste. Set the tofu scramble aside.
In the same pan, add in the frozen Omnipork luncheon meat. Leave to cook for 3-4 minutes on each side or until lightly browned. The luncheon meat pieces will release some liquid, so allow this to evaporate while cooking.
Serve and enjoy your luncheon meat with sinangag and tofu scramble.
Ingredients
Directions
To press tofu, you can use a tofu press or wrap the tofu in a towel or paper towels and place a flat weighted surface on top. Leave to press for 10 minutes.
To cook the tofu scramble, heat a large non-stick pan over medium high heat. Once hot, add some oil. Add in the garlic and saute for 1 minute. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and add in the sliced tomatoes.
Cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste. Set the tofu scramble aside.
In the same pan, add in the frozen Omnipork luncheon meat. Leave to cook for 3-4 minutes on each side or until lightly browned. The luncheon meat pieces will release some liquid, so allow this to evaporate while cooking.
Serve and enjoy your luncheon meat with sinangag and tofu scramble.