1 tablespoon toasted sesame oil

1 onion finely diced

1 block fresh tofu

1 tsp turmeric

3 spring onions, very thinly sliced on the diagonal

Jar of sweetcorn (organic)

2 tablespoons shoyu sauce

1 red pepper, seeded and diced

1 sheet of nori seaweed, cut into small pieces or ¼ cup nori pieces

25g fresh coriander, stalks removed and finely diced

1 tablespoon toasted black sesame seeds

Parsley, minced for garnish

Tofu Scramble Method

Heat the oil in a heavy frying pan over a medium heat.

Add the onion and sauté for 3 minutes.

Add the red pepper and turmeric and sauté for a further 2 or 3 minutes.

Then add the corn and spring onions to the pan and sauté for a few minutes.

With your hands, crumble the tofu into the pan and add the fresh coriander, shoyu to taste and a small drop of water and scramble the tofu for 5 minutes.

Sprinkle the parsley and black sesame seeds, and serve hot with a crusty whole grain baguette or sourdough soft, or toasted.

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