You’ve never had tofu like this before. This scramble tofu is loaded with flavour and makes the perfect breakfast or brunch when time is short. Rich and creamy tofu is cooked and served on avocado toast with Clearspring Seaveg Crispies for extra light crunch. The perfect breakfast that will change your mind about tofu.
Serves 2 I preparation time -10 minutes
Ingredients
Peanut Butter Ketchup
Method
- In a bowl, combine the silken tofu, nutritional yeast, Clearspring Shichimi togarashi and 1 tsp olive oil.
- To a hot frying pan, add the remaining oil, shallot and garlic, cook for 3 minutes. Once the shallot and garlic has softened, add the tofu mixture to the pan along with turmeric powder and black pepper, then stir and cook for 2-3 minutes. Set aside.
- Make the peanut butter ketchup by adding everything to the jar and shake.
- Add a sprinkle of the Clearspring Shichimi Togarashi to the avocado toast, spoon over the scrambled tofu and choose your favourite Seaveg Crispies and sprinkle on top then add the peanut butter ketchup and few spring onions.
- Enjoy
Chef
Max La Manna
Max La Manna is a multi-award-winning author and low-waste chef whose casual approach to cooking has captivated an audience of over 1.5 million followers across his social media accounts. Inspired by his own life experience, Max creates simple, affordable dishes that use as much of each ingredient as possible. His viral, easy-to-follow recipe videos have racked up over 1 billion views across socials. His debut cookbook More Plants Less Waste was named Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards, named Digital Creator of the Year at the Fortnum & Mason Food and Drink Awards in May 2022, voted Top 30 Chef Changing the Future of Food by VegNews and won World's Best Vegan Cookbook 2023 by Gourmand World Cookbook Awards.
Instagram @maxlamanna
Website www.maxlamanna.com
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