Tofu scramble on toast
Soft, golden scrambled tofu with spinach and tomatoes. All the comfort of scrambled eggs.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Extra-firm tofu280 g
- Baby spinach100 g
- Tomatoes200 g
- Yellow onions80 g
- Whole wheat bread320 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion. Heat a tablespoon of oil in a skillet over a medium heat and cook the onion for 4 minutes until soft.80 g yellow onions
- Crumble the tofu into the pan with your hands. Add a good pinch of curry powder, salt and black pepper and fry for 5 minutes, stirring, until golden in places.280 g extra-firm tofu
- Chop the tomatoes. Stir them in with the spinach and cook for 1 to 2 minutes until the spinach wilts. Toast the bread and pile the scramble on top.100 g baby spinach200 g tomatoes320 g whole wheat bread
A splash of oat milk at the end makes it softer and creamier, just like eggs.
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