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Tofu scramble with kale and roasted mushrooms recipe

12 ratings

Tofu steps in to replace eggs in this clever vegan tofu scramble recipe, which is loaded with earthy mushrooms, crunchy kale and finished with a dollop of hot sauce. Not only is it a fiery, flavour-packed start to the day, but it's high in protein, a great source of folate and low in salt and saturates, meaning there aren't many boxes it won't tick. See method

Serves 2
5 mins to prepare and 20 mins to cook, plus drying
236 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

200g firm tofu
250g chestnut mushrooms, halved if large
4 tsp olive oil
1 small onion, diced
½ tsp ground turmeric
100g kale
squeeze lemon juice
1 red chilli, seeded and sliced
vegan hot sauce or ketchup, to serve

Each serving contains

Energy
980kj
236kcal 12%
Fat
15g 21%
Saturates
2g 12%
Sugars
6g 7%
Salt
0.6g 10%

of the reference intake
Carbohydrate 8.4g Protein 17.6g Fibre 4.8g

Method

Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap it in a clean tea towel, put a heavy pan on top and leave to dry out until required.
Preheat the oven to gas 6, 200°C, fan 180°C.
Put the mushrooms on a baking tray, drizzle with 1 tsp oil, season, then roast for 20-25 mins, until cooked and juicy.
Meanwhile, put 2 tsp oil and the onion in a frying pan and cook gently for 8-10 mins, until soft. Add the turmeric and crumble in the tofu. Cook for about 2-3 mins, stirring. Add the kale, lemon juice and the remaining oil and keep cooking for about 5 mins, or until the kale wilts.
Add the chilli and cook for a further 4-5 mins. If you want your tofu to be a bit drier, keep cooking gently, stirring often, until it is cooked to your liking. Serve the tofu scramble with the mushrooms and a dollop of vegan hot sauce or ketchup.

See more Vegan recipes