Tofu scramble on toast

Ingredients

• 150 gFirm calcium-set tofu, drained — pat dry
• 40 gBaby spinach
• 60 gTomato — diced
• 35 gWhole grain bread — 1 small slice
• 5 gOlive oil
• 0.5 gGround turmeric
• 0.2 gGround black pepper
• 0.3 gTable salt

Steps

1. 1

   Crumble the tofu

   Pat the drained tofu dry, then crumble it into irregular bite-sized pieces with your fingers or a fork.

2. 2

   Cook the vegetables

   Warm the oil in a nonstick skillet. Add tomato and cook for 3–4 minutes until soft. Stir in turmeric, salt and pepper.

3. 3

   Scramble

   Add tofu and cook for 4–5 minutes, stirring gently. Add spinach and a splash of water, then cook until the spinach wilts and everything is piping hot.

4. 4

   Toast and serve

   Toast the bread and spoon the scramble alongside. Cut the toast into manageable pieces if you prefer.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Firm tofu varies considerably in protein. This estimate uses calcium-set firm tofu; check the package when substituting silken or regular tofu.