Recipes
Breakfast

Turmeric tofu scramble with mushrooms, spinach and avocado

Crumbled firm tofu cooked with turmeric, mushrooms and spinach and topped with avocado, a plant-based scramble with plenty of protein.

Turmeric tofu scramble with mushrooms, spinach and avocado

Vegetarian Quick Budget High protein

Prep
8 min
Cooking
10 min

Per serving

482 kcal

Protein
40 g
Carbs
19 g
Fat
33 g
Fibre
11 g

In these plans

Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Firm tofu, drained 1.4 kg
  • Olive oil 3 ½ tbsp 50 g
  • Onion, finely chopped 210 g ≈ 1 ¼ cups
  • White mushrooms, sliced 490 g
  • Garlic, minced 7 cloves 20 g
  • Ground turmeric 2 ½ tsp
  • Ground cumin 1 tbsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Baby spinach, a large handful 280 g
  • Avocado, sliced 350 g

Steps

  1. Pat the tofu dry with a clean towel, then crumble it with your fingers into bite-size pieces.
  2. Heat the olive oil in a non-stick pan over medium-high heat and cook the onion and mushrooms for 4 minutes, until browned.
  3. Add the garlic, turmeric and cumin and stir for 30 seconds.
  4. Add the tofu, salt and pepper and cook for 4 minutes, stirring now and then, until hot and lightly golden.
  5. Stir in the spinach and cook for 1 minute, until wilted.
  6. Serve topped with the sliced avocado.

Tip: Use firm tofu; soft or silken tofu turns watery in the pan.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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