Tofu scramble
- Prep: 5m
- Cook: 25m
- Serves: 2
Swap your cooked breakfast for this healthy scramble.
Method
- Drain the tofu and press for around 15-20 mins.
- Heat the oven to 200°C/ 180°C fan / gas mark 6.
- Slice the mushrooms and place on a oven tray. Drizzle with half of the oil. Cook for 10 mins and then add the tomatoes and carry on cooking everything for another 10 mins.
- In the meantime, heat the rest of the oil in a large frying pan. Add the red onion and garlic. Cook on a medium heat until soft.
- Scramble the tofu with a fork and add to frying pan with the turmeric and nutritional yeast. Stir until well combined and tofu resembles scrambled eggs. Add spinach and cook until wilted. Season to taste with lemon juice, salt and pepper.
- Pile the tofu scramble on top of bread slices.
- Serve with the roasted mushrooms and tomatoes.
Ingredients
All to be sourced organic where possible
- 2 tbsp vegetable oil
- 350g firm tofu
- 2 tbsp nutritional yeast
- ½ tsp turmeric
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 150g tomatoes
- 150g mushrooms
- 1 generous handful spinach
- 2-3 slice of sourdough bread
- Lemon juice to taste
