Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread
Prep:10 mins
Serves 2
1 tbsp olive oil1 small onion, finely sliced1 large garlic clove, crushed½ tsp turmeric1 tsp ground cumin½ tsp sweet smoked paprika280g extra firm tofu100g cherry tomatoes, halved½ small bunch parsley, choppedrye bread, to serve, (optional)
STEP 1Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.STEP 2Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.
