Smoky Tofu & Cannellini Breakfast Hash
Breakfast · Mediterranean · Ready in 15 min · Serves 2
Crumbled tofu, white beans and peppers in a smoked-paprika hash. A savoury vegan breakfast with 38g of protein and no pastry to buy.
Per serving
- Calories
- 509
- Protein
- 38 g
- Carbs
- 42 g
- Fat
- 21 g
- Fibre
- 15 g
Vitamins and minerals, % of a day’s needs
- Iron51%
- Vitamin D0%
- B120%
- Zinc34%
- Magnesium45%
- Omega-333%
- Folate38%
- Potassium22%
- Vitamin C121%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Firm tofu
- 240 g Cannellini beans (tinned)
- 150 g Bell pepper, diced
- 100 g Onion, finely chopped
- 100 g Fresh spinach
- 2 tsp Smoked paprika
- 1 tsp Ground turmeric
- 1 tbsp Olive oil
- 1 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a wide pan over medium heat and cook the 150g of diced bell pepper and 100g of finely chopped onion for 4 minutes, until they lose their raw edge.
- 2
Crumble the 300g of firm tofu into the pan in rough pieces, add 2 tsp smoked paprika, 1 tsp ground turmeric and 1 tsp salt, and cook over medium-high heat for 4 minutes, until the edges catch and colour.
- 3
Fold in the 240g of drained cannellini beans and cook over medium heat for 2 minutes, pressing a few against the pan so they thicken the hash.
- 4
Stir the 100g of fresh spinach through off the heat until it collapses, about 1 minute, and serve straight from the pan.
