Description
A quick and satisfying vegan breakfast dish that combines protein-rich tofu with spices and vegetables for a healthy option.
Ingredients
- 300 g firm tofu, drained
- 1-2 handfuls fresh spinach (or frozen, well-drained)
- 1 small onion or 2 spring onions
- 1 clove garlic (optional)
- 1-2 tsp turmeric
- 1 tsp sweet or smoked paprika
- Salt and pepper to taste
- Kala Namak to taste (start with 1/4 tsp)
- 1-2 tbsp nutritional yeast (optional)
- 1-2 tbsp olive oil or rapeseed oil
- A splash of plant milk or water, if it seems dry
- 2-4 slices of whole grain bread
Instructions
- Chop the onion and sauté in oil until translucent. If using garlic, add it shortly after, but only briefly to avoid bitterness.
- Crumble the tofu with your hands into small and medium-sized pieces; add it to the pan.
- Add turmeric, paprika, pepper, and a pinch of salt. Stir well and let it cook until it becomes drier and starts to brown.
- Stir in the spinach. Fresh spinach wilts quickly. If it seems dry, add a splash of plant milk or water.
- Finally, reduce the heat or turn off the pan and stir in the Kala Namak to maintain the eggy flavor.
Notes
If you have time, press the tofu in a clean kitchen towel to remove excess water for better frying. Feel free to customize the scramble with other vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan