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Tofu Scramble


  • Spicy baked beans:
  • Vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon hot paprika
  • 1 (14-ounce) can cannellini beans, drained
  • 1 (7-ounce) can chopped tomatoes
  • 1 tablespoon dark brown sugar
  • 2 tablespoons vinegar
  • Salt and pepper
  • Tofu:
  • Vegetable oil
  • 10.5 ounces extra firm tofu
  • 2 spring onions, sliced
  • 1 green chili, finely sliced
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Make the baked beans: Heat the oil. Cook the onions and garlic until starting to soften. Add in the hot paprika and cook for 1 minute, stirring often. Add the beans, tomatoes, sugar, vinegar, salt and pepper and cook for 5 to 10 minutes until reduced.
  2. Make the tofu: Heat the oil in a wok or frying pan. Crumble the tofu in a bowl with a fork. Add the spring onions to the hot pan and cook over high heat until starting to color. Turn the heat down, add the chili and garlic. Cook for 1 minute. Add the chopped tomatoes, crumbled tofu, turmeric, salt and pepper. Stir and cook until heated through and well mixed.
  3. Serve the tofu scramble on grilled sourdough, drizzled with chili oil with the baked beans on the side.