Tofu Scramble with Tomatoes & Basil

• A wonderful, delicious, filling plant-based breakfast or lunch idea.
• Full of protein and flavour!
• Play around with ingredients of your choice.
• Quick and easy to make.
• This recipe will make 2 generous portions.

Firm Tofu, Organic 500g (Biona)

firm tofu

Organic Yeast Flakes 250g (Sussex Wholefoods)

1tsp yeast flakes

Barista Oat Drink 1 Litre (Oatly)

100ml oat milk

Organic Nigella/Black Onion Seed [Kalonji] 100g (Sussex Wholefoods)

sprinkle of black onion seeds

Premium Turmeric Powder, Organic 50g (Sussex Wholefoods)

1/2tsp turmeric powder

Cumin Powder 100g (Hampshire Foods)

1/2tsp cumin powder

Sunflower Oil, Organic 500ml (Clearspring)

1tbsp oil for frying

Fine Black Salt (Kala Namak) 500g (Sussex Wholefoods)

black salt to taste

Organic Black Peppercorns 100g (Sussex Wholefoods)

freshly ground black pepper to taste

Other Ingredients

• Cherry tomatoes.
• Fresh basil leaves.

Method

1. Drain the tofu and crumble it using your fingers or a potato masher.
2. Heat the oil in the frying pan over medium heat, add in the tofu and fry until lightly golden.
3. Add in turmeric powder, cumin powder, black salt and pepper and fry for around 1 minute.
4. Add oat milk, yeast flakes and simmer until liquid dissolves.
5. Add tomatoes and basil and fry for around 1 minute.
6. Garnish with fresh tomatoes and basil, sprinkle with black onion seeds and enjoy!