500g silken tofu

½ tsp cumin seeds

2 tbsp rapeseed oil, plus extra to serve

1 large red onion, very finely chopped

1 green finger chilli, very finely chopped

1 clove of garlic, crushed

1cm ginger, peeled and grated

1 medium sweet vine tomato (70g), finely chopped

2 tbsp finely chopped coriander

½ tsp ground turmeric

½ tsp salt

4 slices of bread, toasted, to serve

Scrambled Tofu on Toast Method

Line a sieve with kitchen paper or a clean cloth, carefully place the tofu in the sieve and allow to drain over a bowl for at least 10 minutes.

Place the cumin seeds in a pestle and mortar and crush to a coarse powder.

Heat the oil in a non-stick frying pan and, when hot, add the ground cumin seeds.

Stir-fry for a minute until the smell rises, then add the onion.

Fry for 8 minutes until soft, sweet and browning, and add the chilli, garlic and ginger.

Fry for 2 minutes, then add the tomato, coriander, turmeric and salt.

Take the tofu and crush it between your fingers into the pan (or mash it in the pan with a potato masher).

Cook for a few more minutes, until the tofu is piping hot and well mixed with the other ingredients, then serve immediately on toast, drizzled with oil if you wish, alongside ketchup and a pot of chai.

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