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.)
You will need
Serves 4
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1 long red chilli, deseeded (optional) and finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 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
- 1/4 cup nutritional yeast
- Salt flakes and freshly ground black pepper
To serve
- 4 slices sourdough bread, toasted (gluten-free if required)
- 1/3 cup coriander leaves, roughly chopped
- 1 avocado, quartered and sliced
- Juice of 1 lime
- Cherry tomatoes (optional)
Recipe: Fiona Roberts Food
Directions
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Step 1
Heat the olive oil in a large non-stick frying pan over a medium low heat.
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Step 2
Add 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.
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Step 3
Add 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.
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Step 4
To 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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Recipe: Fiona Roberts Food
