Cauliflower and tofu scramble with quick baked beans on toast recipe
You won’t miss the meat with these seasonal, protein-packed, plant-based recipes from Derek Sarno, Tesco's director of plant-based innovation. Simply replace eggs with tofu and cauliflower, and plate up with a side of homemade smoky baked pinto beans for extra protein and fibre. Everything you need is in this quick and easy dish.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 529 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- ½ vegetable stock pot, made up to 125ml
- 3 tbsp ketchup
- 1 tsp Dijon mustard
- ½ lemon, juiced
- 1 tbsp sriracha (optional)
- 1 tbsp maple syrup
- 1 tsp onion granules
- ½ tsp smoked paprika
- 2 x 390g tins pinto beans, drained and rinsed
For the scramble
- 200g cauliflower, cut into 2cm florets
- 396g block firm or extra-firm tofu, broken into 1-2cm chunks
- ½ tsp turmeric
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp onion granules
- 1 tbsp Wicked Kitchen garlic & herb favoured nooch seasoning, or nutritional yeast (optional)
- 2 tsp vegetable oil
- 250g baby spinach
- 420g brown sourdough bloomer
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Shop ingredientsEach serving contains
- Energy
- 2235kJ 529.0kcal
- Fat
- 11g
- Saturates
- 2g
- Sugars
- 10g
- Salt
- 1.8g
of the Reference intake
Carbohydrate 68.1gProtein 34.3gFibre 15.8g
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- In a medium saucepan, whisk the stock, ketchup, mustard, lemon juice, sriracha (if using), maple syrup, onion granules and ½ tsp paprika. Bring to a simmer over a medium heat, then stir in the beans. Turn down the heat to low and cook for 8-10 mins until thickened. Cover and keep warm over a very low heat.
- Meanwhile, boil the cauliflower florets for 2 mins, then drain. Tip the crumbled tofu into a large mixing bowl, add the cauliflower, sprinkle over the turmeric, cumin, ¼ tsp paprika, onion granules and nooch seasoning or nutritional yeast (if using) and mix thoroughly.
- Heat the oil in a large frying pan over a medium-high heat, then stir-fry the tofu mixture for 5 mins until lightly browned in places. Season to taste with pepper.
- Put the spinach in a colander in the sink, pour over a kettle of boiling water and leave for 5 mins to wilt and cool a little. Squeeze out any excess water. Toast the bread and serve topped with the scramble, with beans and spinach on the side.
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