Turmeric Tofu Scramble
- <p>Olive oil</p><p>1 red onion</p><p>2 cloves of garlic</p><p>6 cup mushrooms
- sliced thinly</p><p>1 red pepper
- chopped into small chunks</p><p>1 pack plain tofu </p><p>50 grams of spinach</p><p>2 tablespoons turmeric</p><p>1 teaspoon smoked paprika</p><p>Dried Crushed Chillies</p><p>1 lime</p><p><! (280 grams)
- [endif]
- >Salt & Pepper</p><p><!
- [endif]
- >Handful of coriander</p>
- 1
1: Drizzle a non, stick frying pan with olive oil over a medium heat.
2: Dice the onion and crush the garlic, and fry for 3 minutes, until the onions begin to brown and soften.
3: Add the sliced mushrooms and red pepper and fry for a further 4 minutes until beginning to soften. Remove from the heat and set aside.
4: Add a drizzle of oil to the same pan, and crumble in the drained tofu. After 3 minutes, once the tofu is beginning to soften, add the spices and juice of half the lime, mixing well.
5: Add the vegetables back to the tofu mixture, along with the spinach, and stir on a medium heat for 5 minutes.
6: Serve with a wedge of lime, a sprinkle of coriander and a drizzle of siracha hot sauce on warm bread. Season to taste.
Perfect for breakfast as tofu is a “complete” plant, based protein – this scramble packs in 25g per portion!
Recipe and photo by former awesome Made In Hackney project apprentice, volunteer and recipe developer Gina Pegram.
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