A simple plant-based breakfast made with tofu, warm spices and a creamy tahini sauce.
This tofu scramble is quick, nourishing and full of gentle flavour. Turmeric brings a beautiful golden colour, smoked paprika adds depth, while cardamom gives it a subtle aromatic note. Finished with fresh spring onion, it is perfect on toasted bread, in a breakfast bowl or served with seasonal greens.
Ingredients
- 1 block tofu
- 1 tbsp olive oil
- 1 tbsp tahini
- 80–100 ml plant-based milk
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tspcardamom
- Salt to taste
- Fresh spring onion, finely sliced
Method
In a small bowl, mix tahini, turmeric, smoked paprika, cardamom and salt. Add water or plant-based milk and stir until smooth and creamy.
Crumble the tofu into small pieces.
Heat olive oil in a pan over medium heat. Add the crumbled tofu and cook for 2-3 minutes, stirring occasionally.
Pour over the prepared sauce and stir well. Cook for another few minutes, until the tofu is creamy and evenly coated.
Finish with finely sliced fresh spring onion and serve warm.
Video recipe available here.
