Scrambled Veggie Tofu

by Charlotte Stirling Reed

"Tofu looks very similar to scrambled eggs and is a good source of protein and iron for vegetarians and vegans. The grated courgette and finely chopped tomato in this recipe cook in moments in the pan. Serve with toast fingers or just on its own topped with a little grated cheese. Makes enough for you & baby for lunch" - Charlotte Stirling Reed

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a frying pan over a medium heat and add the tofu, breaking it up into very small pieces with a wooden spoon.

Step 2

Add the tomatoes, courgette and turmeric and stir well. Cook for 5 minutes then serve with a little cheese on top.

  • Ingredients
  • Based on 4 servings
  • 280g Calcium Set Firm Tofu, drained 1x Sainsbury's SO Organic Super Firm Tofu 300g
  • 3 Cherry Tomatoes, deseeded and finely chopped 1x Sainsbury's Cherry Tomatoes 300g
  • 0.5 Small Courgette, grated 1x Sainsbury's Courgettes Loose
  • 1 pinch Turmeric 1x Sainsbury's Turmeric 48g
  • 30g Grated Cheddar, to serve 1x Sainsbury's British Mature Grated Cheddar Cheese 250g
  • 1 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L
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