Tofu, Spinach & Tomato Scramble
Breakfast · International · Ready in 13 min · Serves 2
Firm tofu crumbled and pan-fried with spinach, pepper and tomato into a savoury scramble. A plant breakfast that carries 25g of protein without an egg in sight.
Per serving
- Calories
- 327
- Protein
- 25 g
- Carbs
- 14 g
- Fat
- 19 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron36%
- Vitamin D0%
- B120%
- Zinc26%
- Magnesium33%
- Omega-327%
- Folate29%
- Potassium12%
- Vitamin C89%
- Riboflavin10%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Firm tofu
- 80 g Spinach
- 100 g Canned tomatoes
- 100 g Bell pepper, diced
- 60 g Onion, finely chopped
- 0.5 tsp Turmeric
- 0.5 tsp Ground cumin
- 1 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a non-stick pan over medium heat and cook the 60g finely chopped onion and 100g diced bell pepper for 4 minutes until softened.
- 2
Crumble the 300g firm tofu into the pan in rough chunks, stir in 0.5 tsp turmeric, 0.5 tsp ground cumin and 0.5 tsp salt, and cook over medium heat for 3 minutes until heated through and golden.
- 3
Add the 100g canned tomatoes and 80g spinach and cook over medium-low heat for 1 minute until the spinach just wilts.
- 4
Take the pan off the heat and divide the scramble between two plates.
