Tofu and tomato breakfast buns
Tofu slices dusted with nutritional yeast, turmeric and smoked paprika, fried until crisp and tucked into a toasted bun with wilted spinach and tomato. A savoury, filling breakfast sandwich.
Method
- Drain the tofu and press it between sheets of kitchen paper to take off the surface water. Cut it into 4 slices, each about 1 cm thick.
- On a plate, mix the nutritional yeast, turmeric, smoked paprika and a good pinch of salt, and press both sides of each slice into it.
- Warm the oil in a frying pan over a medium heat. Fry the tofu for 3 to 4 minutes each side, until golden and crisp at the edges, then lift onto a plate.
- Put the spinach into the hot pan and stir for 1 minute, until it wilts. Slice the tomatoes.
- Split the buns and toast the cut sides under the grill or in a dry pan until golden.
- Spread the buns with the mayonnaise, then fill each with two slices of tofu, the spinach and the tomato.
Tip Press the seasoning into the tofu so it sticks. Any soft bun will do if burger buns are hard to find.
Per portion
| Energy | 537 kcal |
| Protein | 28 g |
| Carbohydrate | 36 g |
| of which sugars | 7 g |
| Fat | 30 g |
| of which saturates | 4 g |
| Fibre | 6 g |
| Salt | 0.92 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu280 g
- burger bun2
- tomatoes150 g
- spinach60 g
- vegan mayonnaise2 tbsp
- nutritional yeast1 tbsp
- turmeric½ tsp
- smoked paprika1 tsp
- olive oil1 tbsp
