Turmeric Tofu Scramble

Name: Turmeric Tofu Scramble
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 block, crumbled (300g) Tofu; 1/2 tsp (2g) Ground Turmeric; 1 pepper, diced (80g) Bell Peppers; 2 large handfuls (60g) Spinach; 1/2 onion (60g) Onions; 2 tsp (10g) Olive Oil

Recipes · Breakfast · Recipe, Typed Supps

The scramble you make when the eggs have run out and you still want the protein.

Allergens and patterns

Contains soya. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 block, crumbled (300g) Tofu — Crumbled firm tofu takes the texture of scrambled egg and brings complete plant protein plus, if it is calcium-set, a real calcium contribution.
1/2 tsp (2g) Ground Turmeric — Does the colour work that the yolk would otherwise do, and carries curcumin — which absorbs better alongside the oil already in the pan.
1 pepper, diced (80g) Bell Peppers — A large vitamin C hit and the sweetness that stops a tofu pan tasting flat.
2 large handfuls (60g) Spinach — Wilts into the scramble in under a minute and adds folate and vitamin K for almost no calories.
1/2 onion (60g) Onions — Softened first, it gives the whole pan its savoury base — the part people miss when a scramble tastes like nothing.
2 tsp (10g) Olive Oil — The fat that both fries the tofu and helps you absorb the turmeric and the fat-soluble vitamins in the spinach.

Nutrition per serving

Calories: 264.5 kcal
Protein: 21g
Carbohydrate: 3.1g
of which sugars: 2.7g
Fat: 17.7g
of which saturated: 2.6g
Fibre: 3.9g
Sodium: 43mg

Method

Press the tofu for a few minutes between paper towels, then crumble it into rough curds.
Soften the onion and pepper in the olive oil over medium heat, about 4 minutes.
Add the tofu and turmeric and cook, stirring, until the tofu is hot and lightly golden.
Stir the spinach through and take the pan off the heat as soon as it wilts.
Season and eat on toast, or with the flatbread of your choice.