Tofu, tomato, mushroom and spring onion scramble

Photographer: HFG staff

This vegetarian scramble made with tofu is ready in 15 minutes and makes a great healthy mid-week dinner or weekend brunch.

Serves: 2

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon canola oil
2 large ripe tomatoes, cored and each cut into 6 wedges
100g shimeji mushrooms (or try brown button or oyster mushrooms as an alternative)
1 tablespoon shaohsing rice wine or dry sherry
250g fresh firm tofu, drained and very lightly broken up using a fork
pinch ground turmeric
pinch dried chilli flakes
1 tablespoon reduced-salt light soy sauce
1 spring onion, sliced on the diagonal, to garnish

Instructions

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1 Heat a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the tomatoes and stir-fry for 1 min until softened. Add the mushrooms and stir-fry for 1 min until browned. Season with the rice wine or dry sherry.

2 Add the tofu and stir in to mix well. Add the turmeric and dried chilli flakes and cook for 1 min. Add the soy sauce and toss, cooking until all the soy has covered the tofu, then season with black pepper.

3 Garnish with the spring onion and serve immediately.

Variations

For a heartier meal, this is great with cooked rice.

Nutrition Info (per serve)

Calories 205 cal

Kilojoules 858 kJ

Protein 12.8 g

Total fat 12.4 g

Saturated fat 1.2 g

Carbohydrates 6.9 g

Sugar 5.5 g

Dietary fibre 3.6 g

Sodium 473 mg

Calcium 19 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.