Tofu scramble

Name: Tofu scramble
Yield: 2
Ingredients: 2 Tbsp Olive oil; 2 Spring onions; 1 Red chilli, chopped small; 2 cloves Garlic, sliced; 1 Tbsp Fresh ginger, grated; 1 cup Mushroom, sliced; 1 cup Cauliflower, sliced; 300 g Firm tofu, crumbled (Main); ⅓ cup Soy sauce; 1 Tbsp Sweet chilli sauce; 2 Tbsp Lemon juice; 2 handfuls Spinach

for 2 people

Babiche Martens

Angela Casley

Food writer for Viva

VIEW PROFILE

When I'm cooking dinner for myself, I have two standbys - eggs on toast or scrambled eggs! If I feel like something a little bit more indulgent, this tofu scramble takes just 10 minutes from start to me enjoying it in front of the TV while no one is looking. Try this and you will welcome the unexpected tastes and flavours.

Ingredients

2 Tbsp	Olive oil
2	Spring onions
1	Red chilli, chopped small
2 cloves	Garlic, sliced
1 Tbsp	Fresh ginger, grated
1 cup	Mushroom, sliced
1 cup	Cauliflower, sliced
300 g	Firm tofu, crumbled (Main)
⅓ cup	Soy sauce
1 Tbsp	Sweet chilli sauce
2 Tbsp	Lemon juice
2 handfuls	Spinach

Directions

Heat oil in a frying pan or wok to a high heat. Add spring onions, chilli, garlic, ginger, mushrooms and cauliflower. Fry for 5 minutes until cauliflower is just soft, still with a little crunch.
Add tofu and toss through to heat.
Combine soy, sweet chilli and lemon juice in a small bowl. Toss through tofu and vegetables. Finally add spinach, stir through and allow to wilt.
Season and serve hot in bowls.