Tofu Scramble Toast

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds healthy fats and is often cheaper than nutritional yeast.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess while being lower in cost.

Drain the tofu from the package and cut it into cubes.

Heat 4 teaspoons of sunflower oil in a heavy-based wide pan.

Add the chopped tofu to the pan.

Season the tofu with 1.5 teaspoons of mild chili powder, 0.5 teaspoons of smoked paprika, 0.5 teaspoons of ground cumin, and 0.25 teaspoons of salt.

Gently toss the tofu and fry until slightly golden around the edges, flipping the pieces at least twice for even cooking.

If needed, add more oil while frying the tofu.

Move the tofu to the side of the pan and add 2 teaspoons of finely minced garlic.

Sauté the garlic until the raw pungency is gone.

Add 1 julienned or grated carrot and 0.5 cup of thawed corn kernels to the pan and stir gently to absorb the garlic flavor.

Add 1 small chopped tomato and stir it in.

Add 0.5 to 0.75 cup of rinsed baby spinach and toss everything together, distributing the vegetables evenly.

Use a potato masher to mash the tofu to your desired scramble texture, leaving some chunks if preferred.

Add more seasoning: light soy sauce and mushroom seasoning granules to taste, adjusting for salt.

Garnish with fresh cilantro or spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens