Vegan scrambled eggs! Recreating a brunch favourite for a vegan diet, this dish is full of protein and calcium and tastes delicious.
Each serving provides 345 kcal, 19g protein, 21g carbohydrates (of which 3g sugars), 19g fat (of which 3g saturates), 6g fibre and 0.6g salt.
Heat a tablespoon of oil in a medium frying pan. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan.
Stir in the spring onions, spinach, turmeric, a good pinch of sea salt and lots of pepper.
Fry for 4–5 minutes, stirring constantly, until the tofu is creamy, flaky and yellow.
Drizzle the remaining oil on the sourdough, top with the tofu and serve with the grilled tomatoes.
To make the tofu taste ‘eggy’ you can add black salt (kala namak), which can be found online or at specialist Asian food stores.