SCRAMBLED TOFU

SCRAMBLED TOFU

This effortless breakfast dish is packed with veg for a healthy and colourful start to your day. Tofu is a great alternative to scrambled eggs, and it has a satisfying texture when cooked properly.

INGREDIENTS

SERVES: 4

1 tbsp olive oil

1 red onion, diced

1 red pepper, cored, deseeded and diced

1 yellow pepper, cored, deseeded and diced

1 courgette, diced

8 mushrooms, thickly sliced

1 tsp ground turmeric

450g smoked tofu

2 tbsp butter

3 handfuls of baby spinach

2 tbsp liquid aminos

Sea salt and freshly ground black pepper

Multigrain toast, buttered, to serve

METHOD

1: Heat the olive oil in a non-stick frying pan. Add the onion and sauté for 3–4 minutes, then toss in the peppers and cook for a further 4 minutes.

2: Add the courgette and mushrooms to the pan and cook for 2–3 minutes until slightly softened.

3: Sprinkle in the turmeric and roughly crumble the tofu into the pan. Add the butter, stir well and cook until gently warmed through. If it seems a little dry, add a dash of water.

4: Stir through the spinach and liquid aminos and cook briefly, until the spinach wilts. Taste and adjust the seasoning, adding salt and pepper as needed.

5: Serve the scrambled tofu on warmed plates, with buttered toast.

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INGREDIENTS

SERVES: 4

1 tbsp olive oil

1 red onion, diced

1 red pepper, cored, deseeded and diced

1 yellow pepper, cored, deseeded and diced

1 courgette, diced

8 mushrooms, thickly sliced

1 tsp ground turmeric

450g smoked tofu

2 tbsp butter

3 handfuls of baby spinach

2 tbsp liquid aminos

Sea salt and freshly ground black pepper

Multigrain toast, buttered, to serve

METHOD

1: Heat the olive oil in a non-stick frying pan. Add the onion and sauté for 3–4 minutes, then toss in the peppers and cook for a further 4 minutes.

2: Add the courgette and mushrooms to the pan and cook for 2–3 minutes until slightly softened.

3: Sprinkle in the turmeric and roughly crumble the tofu into the pan. Add the butter, stir well and cook until gently warmed through. If it seems a little dry, add a dash of water.

4: Stir through the spinach and liquid aminos and cook briefly, until the spinach wilts. Taste and adjust the seasoning, adding salt and pepper as needed.

5: Serve the scrambled tofu on warmed plates, with buttered toast.

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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