1 long red chilli, deseeded (optional) and finely chopped
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon dried oregano
2 cups rainbow coleslaw (or colourful salad mix of choice, from the supermarket)
400g firm tofu, crumbled
Pinch of turmeric
¼ cup nutritional yeast
Salt flakes and freshly ground black pepper
4 slices sourdough bread, toasted
⅓ cup coriander leaves, roughly chopped
1 avocado, quartered and sliced
Juice of 1 lime
Cherry tomatoes (optional)
Fiona Roberts Food
1Heat the olive oil in a large non-stick frying pan over a medium low heat.
2Add onion, garlic, chilli, paprika, ground coriander, cumin and dried oregano, stirring to combine. Cover and cook for 5 minutes or until onion is soft. Add the kale slaw, tossing to combine and cook for 2 minutes or until just wilted.
3Add tofu to the pan, stirring gently to combine, until heated through. Add a pinch of turmeric (this will give the scramble a nice yellow hue) and the nutritional yeast, and mix through. Season with salt and pepper.
4To serve, place a piece of sourdough toast on each plate and top with the tofu scramble. To finish, scatter coriander leaves over the scramble with a squeeze of lime, and plate with avocado and cherry tomatoes, if using.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.