Tofu scramble
Crumbled tofu in a smoky, thick tomato sauce finished with wilted spinach and cheesy nutritional yeast.
Servings: 2
Ingredients
- 200 g firm tofu
- 1 tablespoon rapeseed oil
- 1 small yellow onion diced
- 2 garlic cloves finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- Good pinch of cayenne pepper *see notes
- 200 g tinned plum tomatoes roughly chopped with scissors
- 2 tablespoons water
- 1/4 teaspoon salt
- Black pepper to season
- 2 tablespoons nutritional yeast
- 25 g spinach
Instructions
- Drain the tofu in a colander. Transfer onto a clean tea towel, fold in half and gently press. Use a tofu press or place a couple of heavy books/ pots on top of the cloth covered tofu. Leave for 15 minutes.
- Meanwhile dice the onions and garlic. Heat the oil in a non stick frying pan over a moderate heat. Add the onion and sauté for 3 minutes.
- Reduce the heat to low and add the garlic. After a minute add the spices and dried herbs and lightly fry until fragrant. This should only take a minute.
- Next pour in the tomatoes and water. Return to the tofu, uncover and cut into small cubes. With your hands, crumble the tofu cubes into smaller pieces over the pan.
- Increase to a moderate heat. Add the salt, pepper and nutritional yeast.
- Cook for 5 minutes, crumbling any larger pieces of tofu with the back of a spoon.
- Stir in the spinach and heat through until it has wilted.
- Season with salt and pepper to taste. Portion onto plates and serve with your preferred choice of bread.
Notes
The cayenne pepper can be omitted if you prefer a milder tofu scramble.