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 it’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!
🌍 300g pack of firm tofu
🌍 1/2 red onion (chopped)
🌍 10-15 tenderstem broccoli pieces (finely chopped)
🌍 1/2 tsp turmeric
🌍 1/2 tsp garlic powder
🌍 1/2 tsp salt
🌍 Pinch of chilli flakes
🌍 Baked beans.
⭐️ 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.
⭐️ Fry onion and broccoli in some veggie oil (don’t over fry, as you still want the broccoli a bit crunchy).
⭐️ Add the tofu mixture to the frying pan and fry for 2-3 minutes.
⭐️ Serve on some toasted bread topped with baked beans and then the tofu scramble.