This is the perfect weekend breakfast, packed full of plant protein. The tofu scramble really does have the consistency of scrambled eggs. The turmeric has great anti-inflammatory properties and also gives the tofu a lovely yellow colour. The broccoli works really well in the recipe, as it adds an extra crunch along with much needed vitamin c. I love this recipe as itโ€™s quick to make and super filling. It tastes great on toast with baked beans. I hope you enjoy it as much as I do!


๐ŸŒ 300g pack of firm tofu

๐ŸŒ 1/2 red onion (chopped)

๐ŸŒ 10-15 tenderstem broccoli pieces (finely chopped)

๐ŸŒ 1/2 tsp turmeric

๐ŸŒ 1/2 tsp garlic powder

๐ŸŒ 1/2 tsp salt

๐ŸŒ Pinch of chilli flakes

๐ŸŒ Bread

๐ŸŒ Baked beans.


โญ๏ธ In a bowl, crumble all the tofu with a fork or fingertips and add the turmeric, garlic powder, salt and chilli flakes. Stir to combine.

โญ๏ธ Fry onion and broccoli in some veggie oil (donโ€™t over fry, as you still want the broccoli a bit crunchy).

โญ๏ธ Add the tofu mixture to the frying pan and fry for 2-3 minutes.

โญ๏ธ Serve on some toasted bread topped with baked beans and then the tofu scramble.

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