Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams tofu, firm
- 400grams chestnut mushrooms, thinly sliced
- 200grams spinach
- 1teaspoons turmeric
- 2 cloves garlic, peeled and sliced
- 2 medium spring onions, sliced
- 2teaspoons nutritional yeast
- 1 medium lemon, juiced
- 4 slices sourdough bread
- 2teaspoons hot sauce
Description
This vegan scramble is perfect for a quick, easy and healthy breakfast or brunch served on toast.
Method
Step 1 of 4
Crumble the tofu into a bowl with your hands, breaking into small pieces.
Step 2 of 4
Heat half the oil in a large, non-stick frying pan on a medium high heat and add the spring onions, turmeric and garlic. Cook for 3-4 minutes, crumble in the tofu and stir in half the lemon juice. Cook for 2- 3 minutes, stirring all the time.
Step 3 of 4
Add remaining oil, mushrooms and spinach and cook for 5 more minutes. Remove from the hit and stir in the nutritional yeast flakes and more lemon juice to taste.
Step 4 of 4
Toast the sourdough and serve topped with the mushroom and tofu scramble on top, with hot sauce on the side.
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