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Tofu scramble with potato, spinach and shiitake hash recipe
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13 ratings
An easy, plant-based way to start the day, this hearty veg-packed brunch from chef Derek Sarno will keep you going all morning. If the combination of creamy tofu and crunchy sourdough wasn’t enough, golden-spiced potatoes, garlic mushrooms and plenty of fresh spinach make a crisp hash for the perfect finishing touch – along with a generous dollop of tangy mustard sauce. See method
Ingredients
- 396g pack firm tofu
- 3 white potatoes (about 500g), diced
- 240g pack baby spinach
- 5 tbsp dairy-free spread
- 1¼ tsp smoked paprika
- 1 garlic clove, chopped
- 2 x 125g packs shiitake mushrooms, sliced
- 1 small leek, trimmed and cut into thin rings
- 1 tbsp fresh thyme leaves
- ½ tsp turmeric
- ¼ tsp onion granules
- 2 tbsp miso paste
- 100g Oatly Creamy Oat Fraîche
- 1 tsp Dijon mustard
- 4 slices sourdough, toasted
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1945kj
464kcal
23%
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Fat
24g
34%
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Saturates
6g
29%
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Sugars
4g
5%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 42.1g
Protein 22g
Fibre 7.8g
Method
- Drain the tofu and pat dry with kitchen paper. Wrap in more kitchen paper or a clean tea towel and put a weight on top (a heavy pan weighed down with tins is perfect) to dry it out.
- Meanwhile, bring a large saucepan of water to the boil, add the potatoes and simmer for 8-10 mins until al dente. Drain and rinse to cool a little. Set a large frying pan over a high heat and add the spinach. Cook until wilted, then transfer to a colander and squeeze out any excess water with a wooden spoon.
- Melt 2 tbsp spread in a second large frying pan. Add the potatoes and 1 tsp paprika, season and stir-fry over a medium-high heat for 10-15 mins until the potatoes are golden all over.
- Meanwhile, in the pan you used for the spinach, melt 1 tbsp spread and add the garlic, mushrooms, leek, thyme and some seasoning. Fry for 6-7 mins over a medium heat until softened. Stir in the spinach and tip the cooked potatoes on top. Set aside while you cook the tofu.
- Wipe out the frying pan used for the potatoes, then melt 2 tbsp spread over a medium heat. Crumble in the tofu, then add the turmeric, onion granules and ¼ tsp paprika. Cook, stirring, for 3 mins, then stir in the miso paste and cook for 2 mins, mixing well to evenly coat the tofu.
- Mix the Oat Fraîche with the mustard. Serve the tofu scramble on the toasted sourdough, with the shiitake hash and a dollop of the mustard sauce on the side.
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