Tofu Scramble

Method

1. 1

   Briefly press the tofu

   Wrap the drained tofu in a clean tea towel and press gently for 2 minutes to remove surface moisture, without trying to dry it completely.

2. 2

   Soften the aromatics

   Heat the olive oil in a large frying pan over medium heat for 1 minute, then cook the spring onions and garlic for 2 minutes until softened and fragrant, not browned.

3. 3

   Brown the tofu

   Crumble the tofu into the pan, scatter over the turmeric, cumin, salt and pepper, then fry over medium-high heat for 6 to 8 minutes, stirring occasionally, until lightly golden in places.

4. 4

   Cook the tomatoes

   Add the tomatoes and soy sauce and cook over medium-high heat for 2 to 3 minutes, stirring occasionally, until the tomatoes begin to soften and any released liquid has mostly evaporated.

5. 5

   Wilt the spinach

   Add the spinach and turn it through the tofu over medium heat for 1 to 2 minutes, until just wilted; taste and adjust the seasoning.

6. 6

   Serve

   Divide the scramble between the toasted sourdough and serve immediately, with extra soy sauce at the table if desired.

Tips

• Use a wide frying pan and leave the tofu undisturbed for a minute or two at a time to help it brown.
• The tomatoes make the finished scramble softer than a plain tofu scramble.
• Taste before adding extra salt, as soy sauce adds savoury seasoning.

Swaps

• Replace the cumin with ground coriander.
• Replace the spinach with chopped kale and cook until tender.
• Use chopped ripe tomatoes instead of cherry tomatoes, allowing time for their extra liquid to evaporate.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a frying pan over medium heat until piping hot, adding a splash of water if needed.