IllustrationIllustration – not a dish we made, so it may look a little different. Photo: Bart Everson, CC BY 2.0, Wikimedia Commons.
Tofu scramble with spinach and tomatoes
Looks like scrambled eggs, but with no eggs and no milk. Lots of protein – 5 minutes' work.
⏱ 10 min · serves 1 · World cooking · Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Soya
Ingredients (serves 1)
- Tofu (firm)150 g
- Tomato100 g
- Spinach40 g
- Avocado60 g
- Rapeseed / sunflower oil5 g
Also: Turmeric, salt, pepper, spring onions
Method
- Get ready: pat the tofu (150 g) dry with kitchen paper. Cut the tomato (100 g) into cubes, rinse the spinach (40 g) and chop the spring onions.
- Heat 1 tsp oil (5 g) in a frying pan over medium heat for 1 min. Crumble the tofu with your hands straight into the pan.
- Fry over medium heat for 3–4 min, stirring. Sprinkle with turmeric and season lightly with salt and pepper.
- Add the tomato and spinach and fry over medium heat, stirring, for 1–2 min until the spinach wilts.
- Slice the avocado (60 g) into wedges. Put the scramble on a plate with the avocado alongside and sprinkle with spring onions.
Tips
- A pinch of turmeric turns the tofu a lovely yellow (it adds almost no flavour).
- Crumble the tofu by hand – the pieces will be uneven, which looks nicer.
- Want it hotter? A pinch of chilli flakes or hot paprika in the pan.
- Want it lighter? Half as much avocado.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.