Turmeric Tofu Scramble & Tomatoes

📝 Ingredients

• 300 g firm tofu
• ½ brown onion (about 60 g)
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp turmeric + ½ tsp sweet paprika
• 150 g cherry tomatoes
• 60 g baby spinach
• 1 tbsp soy sauce + 3 tbsp oat drink
• 4 slices wholemeal bread (about 40 g each)
• Salt, black pepper

🍴 Utensils

• Non-stick frying pan
• Spatula
• Chopping board and knife
• Kitchen paper
• Toaster

📖 Steps

1. Drain the tofu, wrap it in kitchen paper and press it for 5 min under a plate weighed down with a tin to remove as much water as possible: it will brown better and have a texture closer to scrambled eggs.
2. Meanwhile, finely slice the onion, chop the garlic and halve the cherry tomatoes. Rinse and drain the baby spinach well if it isn't already washed.
3. Heat the oil in the frying pan over medium heat. Fry the onion for 4 min, stirring, until translucent, then add the garlic and stir for 30 s without letting it brown.
4. Crumble the tofu by hand straight into the pan, in irregular pieces like scrambled eggs. Sprinkle with the turmeric and paprika, then cook for 5 min, stirring, until the tofu is a deep yellow and lightly golden.
5. Add the cherry tomatoes and cook for 2 min: they should soften without falling apart. Stir in the spinach for about 1 min, just until it wilts. Meanwhile, toast the bread.
6. Pour in the soy sauce and oat drink, then stir for 1 min: the tofu becomes soft and creamy. Season with pepper, then taste before adding salt, as the soy sauce is already salty.
7. Divide the toast between two plates and spoon the hot tofu scramble on top. Serve immediately, with a final grind of pepper.