Tofu scramble with mushrooms and tomatoes recipe
In partnership with British Heart Foundation
A colourful, vegan take on a classic English breakfast, this quick and healthy meal pairs a simple tofu scramble with grilled tomatoes, mushroom, baked beans and spinach for a vegan fry up. To make the scramble, crumble the tofu into pieces and fry with garlic.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 378 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 x 396g packs firm tofu
- 250g pack large flat mushrooms
- 4 tsp olive oil
- 4 salad tomatoes, halved
- 4 garlic cloves, crushed
- ½ tsp ground turmeric
- 420g tin baked beans
- 200g baby spinach
- 4 slices crusty bread, toasted
- plant-based spread (optional)
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Shop ingredientsEach serving contains
- Energy
- 1590kJ 378.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 37.5gProtein 26.8gFibre 9.0g
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Method
- Drain the tofu and squeeze out any excess liquid. Transfer to a bowl and crumble into small pieces; set aside.
- Heat a griddle pan over a medium-high heat. Season the mushrooms and drizzle with 1 tsp oil. Cook, stalk up, for 2 mins; turn and cook for a further 3 mins. Set aside; keep warm.
- Drizzle the tomatoes with 1 tsp oil; season. Cook, cut-side down, on the griddle pan without moving them for 2 mins, or until marked by the griddle lines. Turn and cook for 2 mins more. Keep warm with the mushrooms.
- Heat 1 tsp oil in a large nonstick frying pan over a medium heat. Stir-fry half the garlic for 1 min, then add the tofu and stir-fry for 3 mins. Add the turmeric and stir-fry for another 2-3 mins until mixed in. Season; remove from the heat. Put 300g into a sealable container and use for Tex-Mex bowls recipe.
- Meanwhile, heat the beans to pack instructions. Heat the remaining oil in the frying pan and cook the remaining garlic for 1 min, adding the spinach in batches to wilt; season.
- Divide the tofu, tomatoes, beans, mushrooms and spinach between 4 plates. Serve with the toast, buttered with the spread, if you like.
- Cook once, eat twice tip: Use leftovers from this recipe for our Tex-Mex tofu bowls.
- See more Breakfast recipes
