Scrambled Tofu with Mushrooms & Spinach

As tofu is made from soy, it is an excellent source of plant-based protein and is considered one of the few plant-based sources of complete protein - meaning it contains all nine essential amino acids. Soy is also high in calcium and magnesium which may help strengthen bones, regulate blood sugar and prevent migraines. 

There are many ways you can incorporate more tofu in your diet like adding it into homemade curries, stir-frys or simply marinating and baking it. Tofu scramble is one of my favourite foods, and such a good substitute for scrambled eggs, which I enjoy either for breakfast or lunch time meal on a couple slices of wholegrain or sourdough toast.

Ingredients:  

• 200g extra firm organic tofu

• 1/2 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp paprika 

• Pinch of black pepper

• Good pinch of black salt (or regular salt)

• 3 tbsp plant milk

• 100g chopped mushrooms

• A handful of fresh spinach

Method:

• Drain the tofu well and using your hand or a fork crumble up the tofu

• Heat a little olive oil (1tbsp) in a pan over medium heat and add the tofu

• Mix the turmeric, cumin, garlic, paprika, black pepper, and black salt together with the milk. Pour over the tofu on the pan. 

• Move the tofu to one side of the pan and then add the chopped mushrooms, cooking until softened.  

• Stir the mushrooms into the tofu mix and add a handful of spinach to the pan. Continue to cook until the spinach has wilted.

• Enjoy on top of your favourite whole grain toast