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Tofu Scramble

Course: breakfast or lunch Skill level: easy Serves: 4 Vegan

• 1 red onion, chopped finely
• 2 medium tomatoes, chopped
• 1 tbs fresh coriander, chopped finely
• ½ tsp ground turmeric
• Pinch mild curry powder
• 1 tbs extra virgin olive oil
• 400 g (14 oz) firm tofu, drained and mashed with a fork
• 4 slices light rye sourdough bread, lightly toasted
• 2 ripe avocados, cut in half, stone removed and sliced

1 Place the chopped red onion, tomatoes, and coriander into a bowl, reserving a little of the chopped coriander to serve. Add the turmeric and curry powder and mix well.

2 Warm the olive oil in a frying-pan and swirl to ensure the base is coated. Add the onion, tomatoes, coriander, and spices to the pan and let the mixture sizzle for two minutes, stirring regularly until soft.

3 Add the drained and mashed tofu to the pan and cook on a low heat for five minutes until the tofu is heated through. Serve the scrambled tofu on a slice of warm sourdough toast, topped with slices of avocado and a few chopped coriander leaves.

Tofu is a bean curd made from liquid produced from soaked dried soya beans. It is suitable for vegetarians and vegans and can be added to many delicious dishes as a high-quality protein ingredient. In this recipe it is a very good alternative to scrambled egg.

Baked Mixed Berry Pudding with a Coconut and Almond Crumb topping

Course: dessert Skill level: easy Serves: 4 Vegetarian