Sambal Tofu & Egg Breakfast Scramble
Breakfast · Malaysian · Ready in 13 min · Serves 2
Tofu crumbled and fried until the edges catch, turned through sambal and finished with eggs and bean sprouts. A savoury Malaysian breakfast on the table in thirteen minutes with 37g of protein.
Per serving
- Calories
- 429
- Protein
- 37 g
- Carbs
- 14 g
- Fat
- 25 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron34%
- Vitamin D8%
- B1228%
- Zinc33%
- Magnesium27%
- Omega-324%
- Folate26%
- Potassium8%
- Vitamin C13%
- Vitamin A13%
- Riboflavin34%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 280 g Tofu
- 3 whole Egg
- 120 g Bean sprouts
- 40 g Spring onion
- 25 g Sambal paste
- 3 cloves Garlic
- 10 ml Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Drain the 280g of tofu and press it briefly between two sheets of kitchen paper, then crumble it into rough pieces with your hands. Slice the 40g of spring onion and finely chop 3 garlic cloves.
- 2
Heat 10ml of vegetable oil in a large non-stick pan over medium-high heat and fry the crumbled tofu for 4 minutes, turning it now and then, until the edges are golden and dry to the touch.
- 3
Stir in the chopped garlic and 25g of sambal paste and cook over medium heat for 1 minute, until the paste darkens a shade and smells sweet rather than raw.
- 4
Beat the 3 eggs with a half teaspoon of salt, pour them over the tofu and stir gently over low heat for 2 minutes, until they are just set and still glossy.
- 5
Fold through the 120g of bean sprouts and half the sliced spring onion and cook over medium heat for 1 minute, just until the sprouts lose their raw edge but keep their snap.
- 6
Divide between 2 warm plates, scatter over the rest of the spring onion and finish with a half teaspoon of black pepper.
