This speedy recipe is perfect for all meal times! Scrambled tofu is high in protein so will keep you full for longer and our is rammed full of veggies, with a tasty chilli oil topping, so what's not to love?
If you're after more vegan recipes, then we have plenty to choose from.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
386
Ingredients
3Tbsp.
vegetable oil
400g
silken tofu, drained
1
red onion, finely chopped
1
red chilli, deseeded and finely sliced
4
tomatoes, roughly chopped
200g
spinach
1Tbsp.
crispy chilli oil, we used Lee Kum Kee Chiu Chow, plus extra to drizzle, optional
4
large sourdough bread slices
Directions
Step 1Heat 1tbsp vegetable oil in a large frying pan over high heat. Add the tofu and some seasoning. Fry, stirring to break up the tofu, for 2-3min, or until lightly golden and resembling scrambled eggs. Remove tofu on to a plate.
Step 2Lower heat to medium and add 1tbsp more vegetable oil to the pan. Cook onion for 10min, until softened. Add most of the fresh chilli and all the tomatoes and cook for 5min, until the tomatoes are starting to break down. Stir through the spinach to wilt.
Step 3Add the chilli oil, tofu and plenty of seasoning and cook for 2min, to heat through.
Step 4Meanwhile preheat a griddle pan over high heat. Brush the sourdough slices on both sides with the remaining 1tbsp vegetable oil. Griddle for 2min per side, or until golden and charred. Serve the scrambled tofu on top of the griddled sourdough. Garnish with the remaining chilli and an extra drizzle of crispy chilli oil, if you like.
Per serving:
Calories: 386
Protein: 20g
Total fat: 19g
Saturates: 2g
Carbs: 31g
Total sugars: 8g
Fibre: 7g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
