A quick and easy protein-rich breakfast. Add extra calories by fortifying with vegan cream.
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
1 pack firm tofu, about 350g
1 onion, chopped
2 peppers, diced (mixed colours)
Handful of chopped mixed vegetables. A recommended selection is: mushrooms, tomatoes, diced cooked potato, and sweetcorn
2 tbsp chopped fresh herbs (parsley, basil or coriander)
2 tsp soya sauce
1 tbsp nutritional yeast flakes (optional)*
Pinch of turmeric
*Nutritional yeast flakes is a vegan food with cheesy, nutty flavour, rich in vitamins and minerals. It is very versatile and can be added to liquids such as milk, fruit and vegetable juices. It’s useful for making vegan ‘cheese’ sauces and to add to soup
Sauté onion in a little oil, add peppers and other vegetables and continue until lightly cooked.
Crumble tofu through hands into pan. Add soya sauce, turmeric and yeast flakes. Cook for about 5 minutes until water from tofu has largely cooked off and consistency is like scrambled eggs.