Vegan tofu scramble with spinach and mushrooms
Vegan tofu scramble with spinach and mushrooms
Ingredients
- 280g tofu (firm)
- 200g mushrooms
- 2 garlic cloves
- a handful of spinach
- 2 tbsp cooking oil
- 2 tbsp nutritional yeast
- 2 tsp sunflower seeds
- 1 tsp turmeric (ground)
- 1/4 tsp chilli flakes
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Slice the mushrooms, drain the tofu and crumble it into small pieces using your hands or a fork.
2. Heat 1 tbsp of oil in a large skillet over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant. Add the crumbled tofu, along with the nutritional yeast, ground turmeric, and chilli flakes. Season with salt and pepper to taste. Cook the tofu mixture for 5-7 minutes, stirring occasionally, until heated through and slightly golden.
3. While the tofu is cooking, in another skillet, heat the remaining tbsp oil over medium heat. Add the mushrooms and sauté for a few minutes until they become tender. Add the spinach leaves to the skillet and cook until wilted. Season with salt and pepper to taste.
4. Divide the tofu scramble between individual plates. Spoon the cooked mushrooms and spinach alongside the tofu scramble. Sprinkle the sunflower seeds over the top.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 405 kcal |
| Fat | 28.2 g |
| of which saturates | 4.0 g |
| Carbohydrates | 9.1 g |
| of which sugars | 2.1 g |
| Fibre | 5.4 g |
| Protein | 29.7 g |