This Spanish inspired quick and easy egg substitute recipe is an awesome breakfast for vegans or those looking to reduce the intake of eggs in their diet. Turmeric gives it a yolk-yellow colour and the crumbled tofu gives it a similar texture to scrambled egg. It is protein packed and a great fuel for your body.
Ingredients
- 2 tsp olive oil
- 1 clove garlic, crushed
- ½ red onion, sliced
- ½ red capsicum, sliced
- ½ punnet cherry tomatoes, halved
- ¼ tsp chilli flakes (optional)
- 1 ½ tsp ground turmeric
- 350g firm tofu, chopped
- ¼ cup whole pitted kalamata olives
- 1 cup baby spinach
- 1 tbsp nutritional yeast flakes (optional)
- ½ tsp salt
Method
- Heat oil in a frypan and sauté garlic, onion and capsicum until soft.
- Add tomatoes, chilli flakes and turmeric and sauté for 1 minute. Place chopped tofu in a food processor and process until mixture is evenly crumbled.
- Add tofu, olives and spinach to pan and mix through.
- Season with yeast flakes and salt. Serve with toasted sourdough.
