Scrambled Tofu, Cajun Roasted Potatoes and Roasted Cherry Tomatoes

When we were staying at a hotel in Bangkok a couple of years ago, I was pleasantly surprised to find a vegan breakfast menu option, which included scrambled tofu. While it was tasty, it didn’t rock my world, so I started thinking about ways to make a knock out version of the same dish. I happened upon the following recipe and it created the eureka moment I’d been waiting for. The look and texture of the tofu resembles scrambled egg but has a unique flavour that tastes great in its own right. This is a hearty breakfast that looks great on the plate and is surprisingly easy to make:

1. Take one 340g pack of organic, firm tofu, pat it dry and wrap in paper towel for 15 minutes, with a weight on top, to absorb the moisture.

2.While tofu is draining, prepare the sauce by adding 1/2 tsp sea salt ,1/2 tsp garlic powder, 1/2 tsp cumin powder, 1/4 tsp chili powder and 1/4 tsp turmeric to a small bowl. Add enough water to make it pourable. Set aside.

3. In a large pan, fry 1 sliced red onion in olive oil then add a few handfuls of baby spinach. Season with salt and pepper and stir. Cook for 2 minutes.

4. Unwrap tofu and crumble with a fork.

5. Move veggies to one side of the pan and add tofu. Fry for 2 minutes, then add the sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately and cook for another 5-7 minutes until tofu is slightly brown.

6. Add a handful of chopped coriander and serve!

I chopped the potatoes into small cubes, coated them with cajun seasoning and roasted them in olive oil. They perfectly complimented the scramble, while the roasted cherry tomatoes added welcome bursts of sweetness.