This aromatic tofu scramble is a nutrient-dense twist on a classic, with some added heat. Silken tofu provides plant-based protein, while turmeric adds anti-inflammatory benefits. Served on toasted sourdough with avocado for the gut:heart connection, it’s a flavour-packed dish ready in minutes.
Ingredients
- 1x 300g block silken tofu, drained
- ¼ tsp ground turmeric
- ½ tsp salt
- Pinch of freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 2-4 tsp chilli oil to taste
To Serve:
- Toasted wholemeal seeded sourdough
- 1 avocado, deseeded & sliced
- 2 tsp mixed seeds
- 1 spring onion, chopped
- Extra chilli oil to taste (optional)
Method
- Place the tofu in a small bowl. Add the turmeric, salt, and pepper. Gently combine by folding, leaving larger lumps intact.
- Heat a non-stick pan to medium to high and add the extra virgin olive oil. When the pan is hot, add the chilli oil and cook for a few seconds before adding the tofu mix. Toss in the pan to gently heat through, again trying to keep larger lumps intact.
- Once hot, serve with toasted sourdough, sliced avocado, sliced spring onions and a good sprinkle of mixed seeds. Extra chilli oil to taste is optional.
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