Turmeric Tofu Scramble
Tofu scramble is a great vegan alternative for eggs. It is also super fun to crumble the tofu block! This recipe is super simple and ready in less than 30 minutes, with minimal prep required too. It is excellent for meal prep and is filling and nutritious. This dish is ideal for those like me who love turmeric - but also brilliant to try as something new too.
Equipment
- Saucepan
- Knife
- Chopping board
- Towel (for pressing tofu)
- Wok/frying pan
- Wooden Spoon
- Bowls x2 (for serving)
Ingredients
- 260 grams Firm tofu
- 400 grams Tinned chopped tomatoes
- 100 grams Fresh spinach
- 3 Tsp Turmeric
- 2-3 Tbsp Dijon mustard
- 20 grams Nutritional yeast flakes
- 1 Tsp Cumin seeds
- 2 Tsp Medium curry powder
- 1 Large Red bell pepper
- 6 Tbsp Dairy-free milk
- 1 Tbsp Oil For frying
- 1 Tbsp Mixed herbs
Instructions
- Using a towel (or board if preferred), make sure to press excess water from the tofu block before use
- Heat the oil in a wok/frying pan on medium heat
- Crumble the pressed tofu into the wok and stir intermittantly until it starts to brown (about 5 minutes)
- Add the spices to the pan containing the tofu and mix until all the tofu is coated
- In a saucepan, gently heat through the chopped tomatoes and add in the mixed herbs (stir intermittently whilst continuing to cook the tofu)
- Add the chopped pepper and milk to the pan with the tofu and continue to stir until the liquid absorbs (about 5 minutes)
- Add the spinach into the pan with the tofu scramble mix and cook on medium-high heat until wilted
- Serve the tofu scramble ontop of the tomato base in a bowl and enjoy!
Notes
- Storage: refrigerate for up to 5 days in an air-tight container
- Suitable for home freezing
