Scrambled Tofu with Spinach and Tomatoes

Tofu not only provides a good source of meat-free protein but is also a useful source of calcium, which is essential to maintaining good bone health.


Serves 2
adults
315
Kcals
per serving

10 Mins
prep

10 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

Firm tofu, drained and mashed   (400g)
1/2 tsp turmeric  (2g)
Pinch of salt
Pinch of ground black pepper
1 tsp olive oil
1 medium red onion, finely diced  (150g)
Spinach, stems removed and roughly chopped  (100g)
1 tbsp lemon juice
Cherry tomatoes, halved  (100g)
2 medium slices wholemeal or granary sliced bread, toasted  (80g)
2 level tsp low fat spread  (10g)

Method

  1. In a medium-sized bowl, add the tofu, turmeric, salt and pepper and combine well.
  2. Heat the oil in a large, non-stick frying pan over medium heat.
  3. Add the onion and cook for two minutes until softened.
  4. Add in the tofu mixture and continue to cook, stirring occasionally until the tofu is lightly browned and resembles scrambled egg.
  5. Add in the spinach with the lemon juice, stirring until the spinach wilts, then add the cherry tomatoes and stir until the tomatoes begin to soften.
  6. Serve with a toasted slice of wholemeal or granary bread and low fat spread
Back

Nutritional information per serving

315kCal, 1312kJ
23.3g
13.3g
1.9g
26.6g
8.3g
4.7g
299mg

© The Vegetarian Society