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Tofu scramble with kale and roasted mushrooms

Panjabi Rasoi Panjab Radio UK
*****Healthy Recipe*****

Tofu steps in to replace eggs in this clever vegan tofu scramble recipe, which is loaded with early mushrooms, crunchy kale and finished with a dollop of hot sauce. Not only is it a fiery, flavour – packed start to the day, but it is high in protein, a great source of folate and low in salt and saturates, meaning there are not many boxes it won’t tick.

*****INGREDIENTS*****
  • 200g firm tofu
  • 250g chestnut mushrooms, halved if large
  • 4 tsp olive oil
  • 1 small onion, diced
  • ½ tsp ground turmeric
  • 100g kale
  • Squeeze lemon juice
  • 1 red chilli, seeded and sliced
  • Vegan hot sauce or ketchup, to serve
*****INSTRUCTIONS*****
  1. Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap it in a clean tea towel, put a heavy pan on top and leave to dry out until required.
  2. Preheat the oven to gas 6, 200 °C, fan 180 °C. Put the mushrooms on a baking tray, drizzle with 1 tsp oil, season, then roast for 20-25 mins, until cooked and juicy.
  3. Meanwhile, put 2 tsp oil and the onion in a frying pan and cook gently for 8-10 mins, until soft. Add the turmeric and crumble in the tofu. Cook for about 2-3 mins, stirring. add the kale, lemon juice and the remaining oil and keep cooking for about 5 mins, or until the kale wilts.
  4. Add the chilli and cook for a further 4-5 mins. If you want your tofu to be a bit drier, keep cooking gently, stirring often, until it is cooked to your liking. Serve the tofu scramble with the mushrooms and a dollop of vegan hot sauce or ketchup.
Enjoy Tofu Scramble with kale and roasted mushrooms..
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