BreakfastLunchHigh proteinVegetarian

Turmeric Tofu Scramble

Name: Turmeric Tofu Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Ingredients: 400g 1 block extra-firm tofu, pressed; 3 tbsp nutritional yeast; 1 tbsp tahini; 1 tbsp soy sauce; 1 tsp dijon mustard; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 100g baby spinach; 2 spring onions, sliced; 1 tsp olive oil; to taste black pepper

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A savory breakfast with no eggs in it: a block of extra-firm tofu crumbled into a hot pan, turned gold with turmeric and smoked paprika, and held together with tahini and nutritional yeast. Spinach wilts in at the end. 35 grams of protein for 355 calories.

Tahini is what makes this read as a scramble rather than as fried tofu. It holds the crumbs together the way yolk does.

Per serving

35g

Protein

355

Calories

12g

Carbs

19g

Fat

2 portions10 min10 min

Ingredients

14 ozextra-firm tofu, pressed1 block
3 tbspnutritional yeast
1 tbsptahini
1 tbspsoy sauce
1 tspdijon mustard
1/2 tspground turmeric
1/2 tspsmoked paprika
1/2 tspgarlic powder
4 ozbaby spinach
2spring onions, sliced
1 tspolive oil
to tasteblack pepper

Steps

1
Press the tofu for 20 minutes under something heavy, then pour off the water. Pressed tofu browns; wet tofu steams.
2
Whisk the tahini, soy sauce, dijon, turmeric, smoked paprika and garlic powder with 2 tbsp water into a loose sauce.
3
Heat the olive oil in a nonstick pan over medium heat and crumble the tofu in by hand, in pieces of different sizes rather than an even mince. Cook 4 minutes without stirring much, so some edges catch.
4
Pour in the sauce and add the nutritional yeast. Stir and cook 2 minutes more, until the tofu is coated and gold all through.
5
Fold in the spinach and cook another 2 minutes until it wilts down. Finish with the spring onions and black pepper.
6
Good on toast or straight from the pan. Keeps 3 days in the fridge and reheats better than scrambled egg does.