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Savory tofu scramble with spinach and cherry tomatoes, golden turmeric colour
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Savory Tofu Scramble with Spinach

A savory tofu scramble with 39 g of protein per serving, fully vegan. Kala namak gives it an eggy flavour. Ready in 20 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 395
Ingredients Method

Ingredients
  

  • 14 oz 400g firm tofu
  • 1 packed cup spinach 100g
  • 1 tablespoon nutritional yeast 10g
  • 1 tablespoon extra-virgin olive oil 14g
  • ⅔ cup cherry tomatoes halved (100g)
  • 2 spring onions sliced (20g)
  • ¼ teaspoon ground turmeric 1g
  • ¼ teaspoon kala namak 2g
  • ¼ teaspoon black pepper 1g
  • 1½ teaspoons fresh lemon juice 8g

Method
 

  1. Press the tofu 15 minutes, then crumble it by hand into rough, uneven pieces — not too fine, or it turns mushy in the pan.
  2. Heat the olive oil in a nonstick pan over medium-high until shimmering.
  3. Add the crumbled tofu and let it sit undisturbed for 2 to 3 minutes before the first stir, to build some browning on the base.
  4. Stir in the turmeric, kala namak and nutritional yeast, tossing to coat evenly.
  5. Cook 5 to 6 minutes, stirring occasionally, until lightly golden in places.
  6. Add the spinach, tomatoes and spring onion and cook 2 more minutes, until the spinach wilts.
  7. Remove from heat and stir in the lemon juice and black pepper.