Spicy Scrambled Tofu
serves 2
Ingredients
1 pack of cauldron’s extra firm tofu (396g)
1 tbsp olive oil
1 medium onion, finely sliced
1/4 tsp chilli powder
1 tsp East End ground cumin
1/2 tsp East End paprika
1/2 tsp East End turmeric
2 cloves garlic, grated
1 inch piece fresh root ginger, grated
2 mushrooms, finely sliced
1 red pepper, finely sliced
2/3 cup (160ml) tomato passata
1 tbsp tomato purée
1/2 tsp salt
black pepper, to taste
large handful spinach
Method
Add the onion into a large wok/frying pan, and place it onto a medium heat with the oil, chilli, cumin, paprika and turmeric. Fry them for about 2 minutes. After this, add the ginger, garlic, mushrooms and red pepper and fry for another 2-3 minutes, stirring.
Then, add the passata, tomato puree, salt and pepper, and the tofu. To add the tofu, grab the block of it and crumble it into pieces and add it directly into the pan. Then, fry everything together for a further 4 minutes, stirring. Lastly, add in the spinach and cook for a final 2 minutes or so, until the spinach has wilted. Then, when everything is ready, remove it from the heat and serve it into dishes.
