Californian tofu scramble

Name: Californian tofu scramble
Total time: 25 min
Yield: serves 2
Ingredients: olive oil 1 tbsp; onion ½, finely diced; garlic 2 cloves, crushed; red chilli 1, finely chopped; courgette ½, diced; smoked paprika ½ tsp; ground cumin ½ tsp; dried oregano ½ tsp; spinach a handful; smoked tofu 225g; sourdough 2 slices, toasted to serve; avocado 1, sliced with juice of 1 lime squeezed over; coriander a handful, to serve

25 minutes
serves 2
Easy

Check out this low calorie vegan breakfast recipe with smoked tofu, punchy chilli and pan fried courgette. Ready in less than 30 minutes, this easy recipe is a quick brunch idea

July 23, 2018 at 3:37 pm

*This recipe is gluten-free according to industry standards

Ingredients

olive oil 1 tbsp
onion ½, finely diced
garlic 2 cloves, crushed
red chilli 1, finely chopped
courgette ½, diced
smoked paprika ½ tsp
ground cumin ½ tsp
dried oregano ½ tsp
spinach a handful
smoked tofu 225g
sourdough 2 slices, toasted to serve
avocado 1, sliced with juice of 1 lime squeezed over
coriander a handful, to serve

Method

Step 1

Heat the olive oil in a frying pan and add the onion, garlic, chilli and courgette, along with some seasoning. Cook for 5 minutes until softening then stir in the paprika, cumin and oregano, and cook for 2 minutes. Add the spinach and toss for another few minutes until wilted.
Step 2

Put the tofu into a bowl and mash until it resembles scrambled eggs. Stir this into the pan and cook gently to heat. Divide between two plates and serve with the toasted sourdough, avocado and coriander.