Toast with tofu scramble

4.5 2 ratings
Total time 20 mins
10 mins preparation time
10 mins cooking time

Crunchy, garlic-infused toast with tofu scramble, spinach, and cherry tomatoes make for a delicious and nutritious plant-based breakfast that will energise you for the day ahead. The tofu scramble is prepared by mashing and sautéing it with onion, soy sauce, and spices. It's then served on slices of crispy sourdough bread.

Ingredients

2 portion(s)

Tofu:

180 g
tofu
 ½ tsp
smoked paprika
 ½ tsp
cumin
 ½ tsp
coriander
1 pinch
of pepper
70 ml
almond milk
1 tbsp
olive oil
1 
small onion, finely diced
1 handful
of baby spinach

Bread:

4 slice(s)
of sourdough bread
2 tbsp
olive oil
2 
cloves of garlic

To serve:

1 tbsp
black sesame seeds
6 
cherry tomatoes, halved
2 tbsp
fresh parsley
Nutritional facts (per portion): 2213 kJ  /  529 kcal
23 g Fat
23 g Protein
57 g Carbohydrates

Preparation

Step 1

180 g tofu –  ½ tsp smoked paprika –  ½ tsp cumin –  ½ tsp coriander – 1 pinch of pepper – 2 tbsp Kikkoman Naturally Brewed Soy Sauce70 ml almond milk – 1 tbsp olive oil – 1  small onion, finely diced – 1 handful of baby spinach

Mash the tofu in a bowl with a fork until it has a scrambled egg-like consistency. Mix in spices, Kikkoman Soy Sauce and almond milk.

Heat olive oil in a pan and sauté the chopped onion until translucent. Add the mashed tofu and fry for a few minutes.

Add the fresh spinach and sauté everything until the spinach is soft.

Step 2

4 slice(s) of sourdough bread – 2 tbsp olive oil – 2  cloves of garlic

Brush the slices of bread with olive oil and rub with pressed garlic. Toast on a hot grill pan.

Step 3

1 tbsp black sesame seeds – 6  cherry tomatoes, halved – 2 tbsp fresh parsley

Arrange the tofu scramble on the grilled bread slices and sprinkle with sesame seeds.

Garnish with parsley and halved cherry tomatoes.

Tip:

You can use any plant-based milk instead of almond milk.

Recipe-ID: 1226

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180 g tofu –  ½ tsp smoked paprika –  ½ tsp cumin –  ½ tsp coriander – 1 pinch of pepper – 2 tbsp Kikkoman Naturally Brewed Soy Sauce70 ml almond milk – 1 tbsp olive oil – 1  small onion, finely diced – 1 handful of baby spinach

Mash the tofu in a bowl with a fork until it has a scrambled egg-like consistency. Mix in spices, Kikkoman Soy Sauce and almond milk.

Heat olive oil in a pan and sauté the chopped onion until translucent. Add the mashed tofu and fry for a few minutes.

Add the fresh spinach and sauté everything until the spinach is soft.

4 slice(s) of sourdough bread – 2 tbsp olive oil – 2  cloves of garlic

Brush the slices of bread with olive oil and rub with pressed garlic. Toast on a hot grill pan.

1 tbsp black sesame seeds – 6  cherry tomatoes, halved – 2 tbsp fresh parsley

Arrange the tofu scramble on the grilled bread slices and sprinkle with sesame seeds.

Garnish with parsley and halved cherry tomatoes.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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