Tofu & Soybean Scramble on Toast

Serves 2 | Prep time: 10 mins | Cooking time: 10 mins

INGREDIENTS

Scramble

• 200g/7oz firm tofu
• 65g/2.3oz cooked soybeans*
• 1/2 Tbsp tamari sauce
• spices of choice (we used turmeric, cumin, cayenne pepper)
• 1 medium tomato
• 25g/0.9oz greens of leeks
• handful of fresh herbs of choice (we used parsley)

Serving suggestions

• toasted wholemeal bread
• sliced avocado
• lettuce

METHOD

1. Soak dry soybeans overnight, then cook them ahead of time in a pressure cooker.
2. Cube the tofu, then mash with a fork in a shallow bowl.
3. Add the cooked soybeans, tamari sauce and spices of choice. Mix and mash some more.
4. Dice the tomato, finely chop the leek greens and herbs, then add to the tofu mix and combine.
5. In a heated pan add the scramble mix and cook for about 10 minutes. If you’re not using oil, add about a tablespoon of water to the pan while it’s heating, then add the scramble mix. Can add a little more water halfway through cooking so that the scramble remains moist.
6. When it’s ready you can serve it on a slice of wholemeal (or GF) toasted bread, with avocado, lettuce or anything else you prefer.

Note (1): *Cook a batch of soybeans in a pressure cooker and use the required amount for the recipe. Refrigerate or freeze the rest to use in other recipes.

Note (2): 2 cups of dry soybeans yields approx. 6 cups of cooked soybeans.