Tofu scramble on toast
Crumbled tofu turned yellow with turmeric and nutritional yeast, piled on sourdough with soft tomatoes and spinach. A savoury breakfast or lunch in 15 minutes.
Method
- Drain the tofu and press it between sheets of kitchen paper for a minute to take off the surface water.
- Warm the oil in a frying pan over a medium-high heat. Add the halved tomatoes and the sliced white parts of the spring onion and cook for 2 minutes, until the tomatoes begin to soften.
- Crumble the tofu into the pan by hand, in uneven pieces about the size of a hazelnut.
- Sprinkle over the turmeric, the nutritional yeast and a good pinch of salt. Cook for 4 to 5 minutes, stirring now and then, until the tofu is yellow all over and catching in places.
- Stir in the spinach for 1 minute, just until it wilts.
- Toast 4 slices of the sourdough. Pile the scramble on top and finish with the green parts of the spring onion and black pepper.
Tip Crumble the tofu into uneven pieces rather than fine crumbs, so you get both soft and crisp bits. Leftover tofu keeps in water in the fridge for a few days.
Per portion
| Energy | 396 kcal |
| Protein | 27 g |
| Carbohydrate | 29 g |
| of which sugars | 5 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 6 g |
| Salt | 0.72 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
- spinach100 g
- cherry tomatoes130 g
- spring onion2
- sourdough loaf¼
- nutritional yeast1 tbsp
- turmeric½ tsp
- olive oil1 tbsp
