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A tofu scramble may sound daunting to the uninitiated — but make it once, and you realise how incredibly easy it is to whip up! (Some might say, easier than that old school eggy version.)

You will need

Serves 4

  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • 1 clove garlic, crushed
  • 1 long red chilli, deseeded (optional) and finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups rainbow coleslaw (or colourful salad mix of choice, from the supermarket)
  • 400g firm tofu, crumbled
  • Pinch of turmeric
  • 1/4 cup nutritional yeast
  • Salt flakes and freshly ground black pepper

To serve

  • 4 slices sourdough bread, toasted (gluten-free if required)
  • 1/3 cup coriander leaves, roughly chopped
  • 1 avocado, quartered and sliced
  • Juice of 1 lime
  • Cherry tomatoes (optional)

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10 mins to prep

10 mins to cook

  1. Step 1

    Heat the olive oil in a large non-stick frying pan over a medium low heat.

  2. Step 2

    Add onion, garlic, chilli, paprika, ground coriander, cumin and dried oregano, stirring to combine. Cover and cook for 5 minutes or until onion is soft. Add the kale slaw, tossing to combine and cook for 2 minutes or until just wilted.

  3. Step 3

    Add tofu to the pan, stirring gently to combine, until heated through. Add a pinch of turmeric (this will give the scramble a nice yellow hue) and the nutritional yeast, and mix through. Season with salt and pepper.

  4. Step 4

    To serve, place a piece of sourdough toast on each plate and top with the tofu scramble. To finish, scatter coriander leaves over the scramble with a squeeze of lime, and plate with avocado and cherry tomatoes, if using.

Recipe: Fiona Roberts Food

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