Name: Tofu Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 400 g firm tofu, drained; 1 tbsp olive oil (15 ml); 1 onion (about 150 g), finely chopped; 2 tbsp nutritional yeast (10 g); ½ tsp ground turmeric (1.1 g); ½ tsp garlic powder (1.1 g); ½ tsp kala namak (3 g), or ordinary salt; 3 tbsp unsweetened soy milk (45 ml); 2 handfuls of baby spinach (about 60 g); black pepper, to taste

Method

Crumble the tofu into a bowl with your hands, leaving a mix of small and bite-sized pieces.
Heat the oil in a frying pan over a medium heat and cook the onion for 3 to 4 minutes until soft.
Add the tofu and cook for 4 to 5 minutes, stirring now and then, until the excess water has cooked off and some pieces are lightly golden.
Stir the nutritional yeast, turmeric, garlic powder, kala namak and soy milk together, pour over the tofu and cook for 2 minutes, stirring, until everything is evenly yellow and creamy.
Add the spinach and stir until just wilted. Season with black pepper and serve straight away.

Notes

Kala namak, also sold as black salt, gives the scramble its eggy, sulphurous flavour. Add it near the end, as long cooking dulls it.
Firm tofu gives a soft scramble. Use extra-firm if you like it drier and chewier.

Nutrition per serving

Protein: 35 g
Energy: 406 kcal
Carbs: 15 g
Fat: 24 g
Fibre: 5.5 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

quick

Tofu Scramble

Ingredients

Method

Notes

Nutrition per serving

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