← Nouns Cooking · Plant-Based

Ingredients

• 400 g extra-firm tofu, patted dry
• 1 tbsp Olive oil
• ½ Onion, finely chopped
• 1 clove Garlic, crushed
• ½ tsp Ground turmeric
• ½ tsp ground cumin
• ½ tsp Smoked paprika
• 2 tbsp Nutritional yeast flakes
• 3 tbsp Unsweetened plant milk (soy, oat or almond)
• 100 g Cherry tomatoes, halved
• 1 handful baby spinach
• salt and black pepper
• 1 tbsp Chives, snipped, to serve (optional)

Method

1. Crumble the tofu into a bowl with your fingers, leaving some bigger pieces so it looks like scrambled egg.
2. Heat the oil in a non-stick frying pan over medium heat. Cook the onion for 4–5 min until soft, then add the garlic and tomatoes for 1 minute.
3. Add the tofu and spices and stir for 3–4 min, until the tofu is hot, evenly yellow and slightly golden in places.
4. Stir in the nutritional yeast, plant milk and spinach and cook for 1 minute more, until the spinach wilts and the scramble looks soft and creamy. Season well with salt and pepper.
5. Serve right away, topped with chives, with gluten-free toast or warm corn tortillas.

Tips

• About 30 g protein per serving. A pinch of kala namak (black salt) gives a convincingly eggy flavour.
• Contains soy; check nutritional yeast is labelled gluten-free if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food