Tofu Scramble
HB-17573 · Hand-built original
A vegan scramble of turmeric-gold tofu with spring onions and spinach, piled on olive-oil sourdough with grilled tomatoes.
Brunch40 minServes 275 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: tofu
Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber
Servings:2quantities adjust to match
Ingredients
- 2 tbsp extra virgin olive oil
- 7 oz firm tofu
- 2 spring onions, trimmed and thinly sliced
- 1 1/2 oz baby spinach leaves
- 1/2 tsp ground turmeric
- sea salt and ground black pepper
- 2 slices wholegrain sourdough, toasted or griddled, to serve
- grilled tomatoes, to serve
Method
- Heat a tablespoon of the olive oil in a medium frying pan while you mash the tofu in a bowl with a fork or potato masher into small, uneven pieces.
- Tip the tofu into the hot pan and stir in the spring onions, spinach and turmeric with a good pinch of sea salt and plenty of black pepper.
- Fry the scramble for 4 to 5 minutes, stirring constantly, until the tofu looks creamy, flaky and yellow and the spinach has wilted.
- Drizzle the remaining olive oil over the toasted sourdough, spoon the tofu scramble on top, and serve with grilled tomatoes.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
75 kcalCalories
7.8 gProtein
4.8 gCarbs
2.9 gFat
2.5 gSaturates
1.1 gFibre
1.6 gSugars
62 mgSodium
0 mgCholesterol
383 mgPotassium
59 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data