Scrambled tofu

Name: Scrambled tofu
Ingredients: 1 block tofu; 1 medium courgette; 1 red onion; 2 cloves garlic; 1/2 punnet cherry tomatoes; 1 tbsp soy sauce; 1/2 tsp turmeric; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tbsp nutritional yeast; 1 tbsp olive oil; Kala Namak/black salt (to taste)

Tofu scramble on toast — Image: Adobe Stock / vaaseenaa

This recipe for scrambled tofu is delicious, super-easy to put together, and can be cooked in batches so you’re ready for the week. It’s all done in one pan, saving you time and washing up, and making it a perfect weekday breakfast or lunch, or the centre of a more decadent weekend brunch. Feel free to customise the spices and swap the courgettes and tomatoes for whatever vegetables you have at hand – it’s a really flexible recipe that you can easily adjust to your own preferences!

Ingredients

Servings: 2

1 block

tofu
1 medium

courgette
1

red onion
2 cloves

garlic
1/2 punnet

cherry tomatoes
1 tbsp

soy sauce
1/2 tsp

turmeric
1/2 tsp

smoked paprika
1/2 tsp

garlic powder
1 tbsp

nutritional yeast
1 tbsp

olive oil
Kala Namak/black salt to taste

Instructions

Dice the onion and courgette, half the cherry tomatoes, and mince the garlic cloves.
Add the oil to a frying pan and saute the onion, courgette, and tomatoes for a few minutes on a medium heat, before adding the minced garlic.
After a few more minutes, crumble in the tofu and mix through.
Continue sautéing the mixture while you add the nutritional yeast, garlic powder, smoked paprika, turmeric, and soy sauce.
Stir the Kala Namak/ black salt and pepper into the tofu mixture, and adjust for taste.
Serve on buttered toast or a bagel, with a crack of black pepper.