Our Recipes

Directions

1. Place a large, non-stick pan over medium-high heat and add 2 tablespoons of water.
2. Crumble the extra-firm tofu into the pan, and add the diced tomatoes, mushrooms, red onion, red capsicum and black beans. Stir-fry for 3 minutes.
3. Optional: Next add in the silken tofu, mixing and mashing to ensure that the silken tofu is broken up and evenly distributed. The high water content of the silken tofu prevents everything from sticking to the pan, and also gives the scramble a softer, more ‘eggy’ texture!
4. Add in the turmeric, smoked paprika, oregano, cumin, coriander, chili powder and garlic and mix until evenly distributed and a yellow colour is consistent throughout.
5. Add in the spinach, black pepper, and nutritional yeast.
6. Cook for another 3-4 minutes, making sure to stir continuously.
7. Toast the whole grain bread in a toaster until golden.
8. Turn off the heat and optionally add in the spring onions, reserving some to garnish (if desired).
9. Serve with toasted whole grain bread, a sprinkle of torn basil and an optional drizzle of balsamic vinegar.