Tofu scramble on toast with watercress salad
Weeknight toast toppers are such a speedy way to get a good meal on the table. Using a little turmeric in a tofu scramble spices things up a little, and also gives that familiar golden egg-yellow glow
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 1 tsp Essential Olive Oil
- 225g pack The Tofoo Co Smoked Tofu, crumbled into large pieces
- 1 tsp garlic paste or purée
- ¼ tsp ground turmeric
- 115g pack baby spinach
- 2 large slices bread
- 1 red chilli, thinly sliced
- 100g watercress
- 1 Essential Avocado, sliced
- ½ Essential Lemon, juice
Heat ½ tsp oil in a nonstick frying pan. Add the tofu, garlic paste or purée, turmeric and seasoning and cook over a medium heat, stirring often, for 2-3 minutes, until the tofu is golden. Remove from the pan and set aside. Tip the spinach into the same pan, and cook briefly over a high heat to wilt, then season.
Toast the bread. When the spinach has wilted, add the tofu back to the pan and let it heat through again.
Drizzle the remaining oil over the hot toast, then top with the scrambled tofu and spinach mixture. Scatter with the chilli. Toss the watercress and avocado with the lemon juice and some seasoning and serve alongside.
Try this spiced tofu in a ‘vegeree’ (a vegetable kedgeree – see waitrose.com/recipes). Make the scramble as above. When the rice part is ready, wilt the spinach in the hot rice then toss the tofu through, finishing with the chilli. Scatter with nuts for added crunch and nutrients.
Typical values per serving when made using specific products in recipe