Spicy Tofu Scramble with Lentils

Looking to switch up your breakfast routine? Why not try tofu instead of eggs! Tofu is a fantastic source of plant-based protein, and this recipe elevates it with a bold fajita spice blend and turmeric, adding both flavour and vibrant colour. It’s a hearty, quick dish packed with nutrient-rich spices and fibre—perfect for fuelling a productive day.

Serves 2

Preparation and cooking: 15 minutes

Ingredients:

150g firm tofu

drained 3 tbsp extra-virgin olive oil, plus extra for drizzling

2 tsp fajita spice blend

½ tsp ground turmeric

1 red onion, finely chopped

200g Lentils, drained and rinsed

½ tsp crushed chilli’s

50g tomatoes, roughly chopped

10g fresh coriander, coarsely chopped

1 ripe avocado, stoned, peeled and sliced or diced

sea salt and freshly ground black pepper

Method:

Crumble the tofu into a bowl and add half the oil along with all the Fajita spice mix, the turmeric, and some salt and pepper. Mix thoroughly.

Heat the remaining oil in a frying pan over a medium heat, add the onion and sauté for 3–4 minutes until softened, then add the crumbled tofu mix to the pan, stir with the onions and cook for a further 4–5 minutes.

Now add the lentils and crushed chilli, along with a little salt and pepper. Then add the chopped tomatoes and coriander to an empty section of the pan with a drizzle of oil and cook for 3–4 minutes to warm through all the ingredients.

Plate up and add the sliced avocado on top.

Tips:

• Try swapping lentils for Black beans

• If you have no coriander add parsley

• Recipe for Fajita mix to follow shortly, but you could google it!