Tofu and chestnut mushroom scramble

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» Tofu and chestnut mushroom scramble

Serves 4

Perfect for a lazy breakfast. Preferably made while you’re in your pyjamas on a weekend.

Ingredientsvegan tofu and chestnut mushroom scramble

  • 1 tbsp vegetable oil 
  • 150 g chestnut mushrooms, sliced 
  • 200 g calcium-set tofu, pressed
  • 1 tsp ground turmeric
  • 1 tin white butter beans, drained
  • 15 cherry tomatoes, halved 
  • 100 g spinach
  • 8 slices wholemeal toast, to serve

Method

  1. Heat a large frying pan over a high heat and add the oil. Add the mushrooms to the pan and cook until they are coloured. Crumble the tofu into the pan, add the turmeric and stir thoroughly so the turmeric coats everything evenly. Cook for a couple of minutes. Add the butter beans and cherry tomatoes and cook for a further couple of minutes until everything has heated through. Add the spinach leaves and mix through to wilt them.
  2. Season and serve with wholemeal toast.

TIP: Look for calcium in the ingredients list of your tofu

TIP: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop

Nutritional analysis per serving (1/4 recipe) - just the tofu scramble

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
136 11.3 5.8 10.0 5.80 0.8 3.6 0.1

Nutritional analysis per serving (1/4 recipe) - scramble with 2 slices wholemeal bread per serving

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
309 44.9 11.4 17.6 7.80 1.2 5.9 0.9
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