A tofu scramble may sound daunting to the uninitiated — but make it once, and you realise how incredibly easy it is to whip up! (Some might say, easier than that old school eggy version.)
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
To serve
4 slices sourdough bread, toasted
⅓ cup coriander leaves, roughly chopped
1 avocado, quartered and sliced
Juice of 1 lime
Cherry tomatoes (optional)
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Recipe:
Fiona Roberts Food
Directions:
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.
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