Waitrose and Partners
Tofu scramble on toast with watercress salad

Tofu scramble on toast with watercress salad

Tofu makes a brilliant plant-based alternative to scrambled eggs. Adding turmeric increases the plant varieties and gives the tofu a lovely golden glow.

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VeganVegetarianHealthyLow in saturated fatHigh protein2 of your 5 a day5 plant varieties
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 1 tsp Essential Olive Oil
  • 300g pack Waitrose PlantLiving Organic Firm Tofu, crumbled into large pieces
  • 1 tsp garlic paste or purée
  • ¼ tsp ground turmeric
  • 115g pack baby spinach
  • 2 large slices wholemeal bread or brown sourdough
  • 1 red chilli, thinly sliced
  • 100g watercress
  • 1 Essential Avocado, sliced
  • ½ unwaxed lemon, juice

Method

  1. Heat ½ tsp oil in a nonstick frying pan. Add the tofu, garlic paste or purée and turmeric 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.

  2. Toast the bread. When the spinach has wilted, add the tofu back to the pan and let it heat through again.

  3. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,762kJ/ 422kcals

Fat

21g

Saturated Fat

4.2g

Carbohydrates

28g

Sugars

2.9g

Fibre

5.7g

Protein

26g

Salt

1.2g

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