Tofu Scramble with Vegetables and Whole Wheat Bread
A hearty vegan tofu scramble with onions, bell pepper, cherry tomatoes, and spinach, seasoned with turmeric, nutritional yeast, and Kala Namak, served with toasted whole wheat bread.
- 25 min
- 574 kcal / serving
- easy
- vegan
- Protein
- 37 g
- Fat
- 25.3 g
- Carbs
- 42.8 g
Contains: soy, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g firm natural tofu
- 2 tbsp plant-based oil
- 1/2 onion
- 1/2 red bell pepper
- 100 g cherry tomatoes
- 100 g baby spinach
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 1/2 tsp Kala Namak (black salt)
- salt
- pepper
- 4 slices whole wheat bread
Method
- Press the tofu well and crumble it with your hands in a bowl.
- Peel and finely dice the onion. Wash, core, and dice the bell pepper. Halve the cherry tomatoes.
- Heat the plant-based oil in a large pan. Sauté the onions over medium heat for 2-3 minutes until translucent.
- Add the diced bell pepper and cook for another 3-4 minutes.
- Add the crumbled tofu to the pan and fry, stirring, for 5-7 minutes until lightly browned.
- Add turmeric, nutritional yeast, and Kala Namak to the tofu and mix well. Season with salt and pepper to taste.
- Add the cherry tomatoes and baby spinach and cook for another 2-3 minutes until the spinach wilts.
- Meanwhile, toast the whole wheat bread. Divide the tofu scramble between two plates and serve with the toasted bread.
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