Tofu Scramble

An easy savoury, vegan breakfast option from @sophieshealthykitchen that comes together in no time!

INGREDIENTS

• 200 g firm tofu
• ½ red onion, diced
• 1 garlic clove, minced
• 6-7 Cherry tomatoes, cut in half
• Handful of spinach, chopped
• 60 ml milk of choice
• 2 tbsp nutritional yeast
• ½ tsp cumin
• ¼ tsp turmeric
• Black pepper
• Salt (optional: use kala namak for an ‘eggy’ flavour)
• 1 tbsp oil
• To serve: bread (I used sourdough), sliced avocado, lime

METHOD (SERVES 2)

1. In a pan over medium heat, sauté the onions and garlic in oil for about 3-4 minutes.
2. Add in the cherry tomatoes, season with a pinch of salt and pepper and cook for a further 3-4 minutes.
3. Meanwhile, mix together the milk, nutritional yeast, cumin, turmeric and black pepper in a jug and set aside.
4. Crumble the tofu with your hands or a fork directly into the pan and then add the milk mixture.
5. Mix together and cook until the tofu absorbs the liquid.
6. Finally add the spinach and season with salt to taste.
7. Serve on toast with sliced avocado and a squeeze of lime.