Breakfast
Veggie tofu scramble
A plant-based breakfast with tofu, peppers and spinach
- Ready in 20 min
- 231 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 231
- Protein
- 21 g
- Carbs
- 8 g
- Fat
- 13 g
Ingredients
- 180 g tofu
- 100 g red pepper
- 60 g spinach
- 2 g turmeric
- 80 g broccoli
- 5 ml sunflower oil
Method
- Pat the tofu dry with kitchen paper and crumble it into rough, bite-sized pieces.
- Cut the red pepper into small dice and the broccoli into small florets.
- Heat the sunflower oil in a frying pan over a medium heat. Add the red pepper and broccoli with a splash of water and cook for 5–6 minutes, stirring, until tender.
- Add the tofu and turmeric with a pinch of salt and cook for 4–5 minutes, stirring, until the tofu is hot, evenly yellow and lightly golden.
- Stir in the spinach for the last 1–2 minutes until just wilted. Season with black pepper and serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens