We love tofu scramble in our house. There are loads of recipes for it online but this is my favourite! It’s a kinda Moroccan-inspired spicy version and soooo good! I add spinach for extra goodness and it soaks up the flavour of the spices and is delicious. It has loads of protein, so is great after exercise too. We usually eat it on toast or as part of a vegan fry up or breakfast burrito. For anyone who hasn’t tried tofu scramble, don’t be scared by the thought of tofu. This tastes very like scrambled egg and the tofu takes on the flavour of whatever you add to it. This is so delicious and definitely worth trying. I use Cauldron tofu as I find it crumbles up well and has a really nice texture, but you can use any tofu that isn’t too firm, so silken tofu, or firm silken tofu works well.
Roughly 400g tofu (I use Cauldron brand tofu), drained, rinsed and mashed with a fork
2 tbsp extra virgin olive oil
2 teaspoons cumin seeds
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cloves of garlic, peeled and crushed/finely chopped
1 tsp soy sauce (gluten-free tamari if required)
Sea salt and freshly ground black pepper to taste
200g fresh spinach
Heat a large frying pan with the olive oil in it over a medium heat.
Add the garlic and cumin seeds and fry for a few minutes while stirring.
Add the tofu and other spices and seasoning and heat through while stirring occasionally.
Add the spinach and mix it in until it wilts.
Serve immediately on toast or any way you want.