This delicious breakfast dish was adapted and cooked for me by Richard from Doctor Rupy Aujla’s recipe for Tofu Scramble. I will now be experimenting with swapping tofu for eggs in all my favourite scramble recipes.
For two servings –
300 grams firm or silken tofu
70 grams mushrooms
3 spring onions
70 grams baby spinach
salt and freshly ground black pepper
A good pinch of mixed herbs
1/2 teaspoon ground turmeric
olive oil / coconut oil
Slice the mushrooms. Any type of mushroom will work in this recipe, shiitake are particularly good.
Drain the tofu and dry well with a clean tea towel or kitchen paper.
Put in a bowl and mash with a fork. Add the turmeric and seasonings.
Put the mushrooms into a frying pan with enough water to come up to just about half way up the mushrooms.
Cook on a medium heat until the water has been absorbed and the mushrooms are cooked to a softness.
Add half a tablespoon each of olive oil and coconut oil and then the sliced spring onions. Fry for two or three minutes to soften the onions.
Add the tofu and gently mix as it heats through.
Once the tofu is warm, add the spinach and continue gently mixing as the spinach wilts.
Serve on whole meal toast drizzled with a little olive oil.
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