Parsnip is most often cooked in soups and gratin and less often in stir fries or sautés. I personally very much like the taste of sautéed parsnip.
If cooking time is kept short, I quite enjoy a more flavoursome fried taste with a reasonable level of intact nutrients.
There’s one thing I can never get enough of is scrambled tofu. And no Saturday brunch would be complete with some delicious scramble tofu!
I have long been tossing the idea of adding diced parsnip to my tofu scramble. I’m glad I tried because it was a well tasty brunch! This tofu scramble is incredibly tasty with the addition of some black bean sauce. You might also like this Vegetable Tofu Scramble recipe with crunchy bean sprouts.
- 2 parsnips, diced
- 1 block (250 g) firm tofu
- 1 small red onion
- 3-4 green chilies, chopped
- 2 stems spring onions, finely chopped
- 1 salad tomato, diced
- 1 tablespoon black bean sauce
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- Salt to taste
- Heat oil in a non-stick fry pan. Add onions. Cook for a few minutes.
- Add in parsnips. Cook for 3 minutes.
- Coarsely mash tofu with a fork.
- Add in the tofu. Stir and cook until tofu begins to lightly brown (about 10 minutes).
- Add chilies and black bean sauce. Sprinkle with dried thyme.
- Add diced tomatoes. Cook for 2 minutes.
- Add salt to taste.