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Cauliflower and tofu scramble with quick baked beans on toast recipe

Cauliflower and tofu scramble with quick baked beans on toast recipe

2 ratings

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
  • Healthy
  • Vegan
  • Dairy-free

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
  • ½ 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    2235kj
    529kcal
    26%
  • Fat

    11g 16%
  • Saturates

    2g 9%
  • Sugars

    10g 11%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 68.1g Protein 34.3g Fibre 15.8g

Method

Derek Sarno

  1. 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.
  2. 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.
  3. 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.
  4. 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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