Game Changer Scrambled Tofu with Smokey Spanish Red Peppers

Light, fluffy, and full of flavour, this scramble takes the usual tofu breakfast and elevates it. Quick enough for lunch, it also works cold as a sandwich filler. Keep this recipe in your back pocket – it’s one of the best plant-based staples to master.

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Dinner, Lunch, Main

Cuisine British Home Cooking

Servings servings

Calories 258

Ingredients

Spanishy mix ingredients

150 g brown onion | unpeeled weight; neatly diced
1 clove fresh garlic | minced or finely diced
80 g red pepper | prepared weight
10 ml olive oil
1 tsp salt
½ tsp smoked paprika
½ tsp paprika
¼ tsp ground black pepper

Tofu mix

80 ml soya milk | unsweetened
5 ml apple cider vinegar
200 g firm tofu | pressed weight
4 g cornflour
8 g nutritious yeast
¼ tsp turmeric
¼ Kala Namak
ground black pepper | to taste
10 olive oil

To serve

sourdough or seeded batch
1 spring onion | or leek; finely shredded

Instructions

Prepare the pepper, onion, garlic

Prepare the onion and garlic.
150 g brown onion, 1 clove fresh garlic
Small-dice-chop the red pepper; cut as much in terms of volume as the onion pile. You want equal amounts.
80 g red pepper
Finely shred the spring onion or leek on the diagonal; to dress the dish.

Cook Spanish Peppers

Heat the oil in a frying pan, and cook the onion, garlic and red pepper slowly and carefully, along with the salt. Whilst it's cooking add the spice mix, loosening with water if you need to. It takes about 7-10 minutes on a low heat to cook.
10 ml olive oil, 1 tsp salt
Add the spices and loosen with water if required. Continue to cook on a low heat to reduce the water content and intensify the flavours.
½ tsp smoked paprika, ½ tsp paprika, ¼ tsp ground black pepper

Tofu time!

Put the apple cider vinegar into the milk and let it curdle.
80 ml soya milk, 5 ml apple cider vinegar
Break up the tofu in a bowl into small pieces.
Add the listed ingredients and mix again.
Add the contents of the jug to the tofu and mix. Let it sit for a few minutes.
200 g firm tofu, 4 g cornflour, 8 g nutritious yeast, ¼ tsp turmeric, ¼ Kala Namak

Cook!

Ensure you're set up for toast. Toast the bread during the cooking.
Heat the oil thoroughly in a small pan on a low heat, and when it's warm, pour in the tofu mix. When you first put it into the pan, leave it as if you are cooking an omelette.
Leave to cook; don't move the mix. Let the creamy mix cook.
Once you've had a sense of it being partly cooked, move it a little to break up the pieces.
Nearing the end of cooking, heat up the Spanish Peppers.
10 olive oil

To serve

Once cooked, take the scramble off the heat, warm up the Spanish Peppers and toast your bread.
Serve the scramble on toast, topped with the Spanish Peppers and spring onions.
ground black pepper, sourdough or seeded batch, 1 spring onion

Notes

Multi-purpose: use as a sandwich filling; adding a little mayo if you fancy it
This doesn't reheat in the microwave very well. It's better cold actually!

Nutrition

Calories: 258kcalCarbohydrates: 18gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1211mgPotassium: 393mgFiber: 5gSugar: 6gVitamin A: 1972IUVitamin C: 61mgCalcium: 216mgIron: 3mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.