Tofu scramble
Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread
- Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 225
- fat 14g
- saturates 1g
- carbs 7g
- sugars 4g
- fibre 3g
- protein 15g
- salt 0.1g
Ingredients
- 1 tbsp cold pressed rapeseed oil
- 1 small onion, finely sliced
- 1 large garlic clove, crushed
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp sweet smoked paprika
- 280g extra firm tofu
- 100g cherry tomatoes, halved
- ½ small bunch parsley, chopped
- rye bread, to serve, (optional)
Method
Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.
