Name: Cajun Tofu Scramble
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 block extra firm tofu ((we used The Tofoo Co.)); 1 tbsp sunflower oil; 1 null red onion (finely sliced); 1 null red or yellow pepper (deseeded and diced); 4 tbsp frozen sweetcorn; 1 tsp cajun seasoning; 1 tsp ground turmeric; 1 tin kidney beans (rinsed and drained); 50 ml cold water; 2 null spring onions (finely chopped); 1 handful coriander (leaves picked); 1 null red chilli (small, deseeded and finely sliced); 1 null avocado (finely sliced); 1 sprinkle smoked salt (flaky, preferably smoked); 1 pinch black pepper; 4 slices sourdough bread (thick); 1 tbsp dairy-free spread (optional)

Instructions

Show units in method

1

Lay the extra firm tofu (1 block) on a piece of kitchen paper or a clean tea towel, and leave to drain for 10 minutes. Crumble the [extra firm tofu] into a bowl, and use a fork to separate the larger pieces, until it resembles the texture of scrambled eggs.
2

Heat the sunflower oil (1 tbsp) in a large frying pan, then cook the onion (1 red), or yellow pepper (1 red) and frozen sweetcorn (4 tbsp) over a medium heat for 3-4 minutes until the [red onion] begins to soften.
3

Stir in the cajun seasoning (1 tsp) and ground turmeric (1 tsp), along with cold water (50 ml). Gently mix in the crumbled [extra firm tofu] until it is fully coated in the spice mixture.
4

Add the kidney beans (1 tin) and cook for 8-10 minutes, stirring occasionally.
5

Remove the pan from the heat and scatter over the onions (2 spring), coriander (1 handful) and chilli (1 red). Top with the avocado (1) slices, then season with smoked salt (1 sprinkle) and black pepper (1 pinch).
6

Toast the sourdough bread (4 slices) until golden, butter with dairy-free spread (1 tbsp), if using, then serve with the scramble.