Spring tofu scramble
* PLUS Cooking time: 6 minutes
This egg-free dish tastes so creamy and rich, it’s just like the real thing.
, or 1 tbsp chopped fresh tarragon
- Wrap tofu in a clean tea towel, then gently press to remove excess liquid. Coarsely grate. Cut root ends and dark green parts from leek and discard. Cut in half lengthwise. Fan white part out and rinse under cold water to remove any grit. Thickly slice. Coarsely chop pepper.
- Melt butter in a frying pan set over medium. When hot, add leeks. Cook, stirring often, until soft, about 3 min. Add pepper, seasonings and peas, then tofu. Increase heat to medium-high. Cook until pepper is tender-crisp, 3 more min. Sprinkle with dashes of Tabasco and pinches of salt. Delicious wrapped in warm tortillas with grated cheese.
Nutrition (per serving)
- 10 g,
- 11 g,
- 7 g,
- 3 g,
- 56 mg.