Scrambled Tofu with Tomato and Baby Spinach

I love tofu scramble and I am always looking for new ways to spice things up and make something a little different and just a bit more special, and this scramble hits the spot. Ripe tomatoes give a juiciness to the dish and combined with the baby spinach, the tastes and textures are absolutely amazing. When you want something a little different, this is perfect.

10 Minutes

Serves 2

? kcal per serving

METHOD

Start by crumbling the tofu into a small bowl, add the turmeric and soya milk, and stir until the tofu is evenly covered.

Fry the garlic in the olive oil for a few seconds, being careful not to burn the garlic and then add the tomatoes. Stir and cook for 1-2 minutes, for the tomatoes to soften.

Pour in the tofu, including the milk it is sitting in, and add the black salt and pepper. Stir well, and if looking slightly dry, add a splash of water.

Finally, add the spinach leaves and cook through, stirring, until the leaves have wilted. Taste for seasoning and serve over hot buttered toast.

RECIPE NOTES

This can be prepared in advance and kept covered in the fridge for a day or two. It can then be reheated in the microwave for convenience.

RECIPE TIPS

Play around with the spices and add other vegetables of your choice, to make it your own.