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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

14 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

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
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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