Tofu Scramble

By Emma Sousa

This quick, simple and healthy breakfast can easily be adapted to suit your taste - add chilli, mushrooms or whatever you have to hand or that you love. Tofu (or bean curd) is a super source of protein, is low in fat and is an excellent source of iron: it also contains all nine essential full chain amino acids so basically it is a complete food. With 0% cholesterol it is a great alternative to eggs. It has a whopping 525% more calcium than its eggy counterpart, 206% more iron and 3.5 x LESS saturated fat than eggs! What’s not to like! It’s a great food for all.

The secret to loving tofu is learning how to prepare and cook it correctly. Most tofu will need pressing before you cook it (not this recipe though - you can cook it straight from the pack) and seasoning properly. It has a wonderful ability to take on flavours which makes it a truly versatile food as part of a healthy, balanced diet. This recipe provides two servings Ingredients: 300g / one pack of organic firm tofu 1/4-1/2 tsp kala namak (Himalayan black salt) 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/4 tsp turmeric 1/2 red pepper 2 spring onions Plant milk (I use oat) 1 tsp oil (I use rapeseed)

Method: Finely chop the onions and pepper and lightly sauté in a pan with the oil, being careful not to overcook. Drain the packet of tofu and mash the tofu block in a bowl, add the dry ingredients and mix together well. Add sufficient milk to make a nice consistency - not too wet and not too dry. Add to the pan and cook for around 3 minutes. Serve straight away on some toasted sourdough bread. Enjoy!