2blocksspinachdefrosted from frozen, or a handful of fresh spinach leaves
0.5mediumcourgettediced
0.5red pepperdiced
100gramsmushroomsdiced
0.5tbspolive oil
1tbspsoya creamor dairy free milk
2sliceswholemeal toastto serve
2tbspparsleyfresh or 1 tsp dried
Instructions
Tofu Seasoning
Mix all the ingredients together in a small bowl, and store in a small airtight container.
Tofu Scramble
Don't drain or press the tofu. Slice thinly, place in a bowl and cover with 2 tsp of tofu seasoning, if using, or 2-3 tsp of nutritional yeast, 1/4 tsp turmeric and a pinch of Kala Namak or standard salt if you are in a hurry. Mix to coat all the tofu and break up the slices into smaller chunks. We found this gives a better final texture than just crumbling it.
Heat the oil in a frying pan and add the onion, tomatoes, red pepper, courgette (zucchini) and mushrooms and sauté gently until soft (about 5 - 10mins depending on veg used).
Add the seasoned tofu to the pan and stir gently to mix and coat the vegetables in the seasoning as well. Cook on a gentle heat for 3 - 5 minutes until the tofu is warmed through. Stir the soya cream through and heat gentle until warm then remove from the heat. Stir in the parsley, then serve on toast or with your favourite cooked breakfast.
Notes
This recipe works really well with the addition of our seitan bacon, sliced thin and lightly fried. You can use any combination of quick cooking vegetables for this, or it works on its own as well. Try adding as a filling to a wrap instead of serving on toast, or as part of a vegan full English breakfast - heavenly!