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Tofu scramble with kale and roasted mushrooms recipe
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12 ratings
Tofu steps in to replace eggs in this clever vegan tofu scramble recipe, which is loaded with earthy mushrooms, crunchy kale and finished with a dollop of hot sauce. Not only is it a fiery, flavour-packed start to the day, but it's high in protein, a great source of folate and low in salt and saturates, meaning there aren't many boxes it won't tick. See method
Ingredients
- 200g firm tofu
- 250g chestnut mushrooms, halved if large
- 4 tsp olive oil
- 1 small onion, diced
- ½ tsp ground turmeric
- 100g kale
- squeeze lemon juice
- 1 red chilli, seeded and sliced
- vegan hot sauce or ketchup, to serve
Each serving contains
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Energy
980kj
236kcal
12%
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Fat
15g
21%
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Saturates
2g
12%
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Sugars
6g
7%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 8.4g
Protein 17.6g
Fibre 4.8g
Method
- Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap it in a clean tea towel, put a heavy pan on top and leave to dry out until required.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put the mushrooms on a baking tray, drizzle with 1 tsp oil, season, then roast for 20-25 mins, until cooked and juicy.
- Meanwhile, put 2 tsp oil and the onion in a frying pan and cook gently for 8-10 mins, until soft. Add the turmeric and crumble in the tofu. Cook for about 2-3 mins, stirring. Add the kale, lemon juice and the remaining oil and keep cooking for about 5 mins, or until the kale wilts.
- Add the chilli and cook for a further 4-5 mins. If you want your tofu to be a bit drier, keep cooking gently, stirring often, until it is cooked to your liking. Serve the tofu scramble with the mushrooms and a dollop of vegan hot sauce or ketchup.
See more Vegan recipes