Breakfast
Tofu scramble with spinach
A savoury start with turmeric and toast.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, folate, vitamin K, vitamins A and C, B vitamins
LeafUp › Plates › Tofu scramble with spinach
You need (serves 2)
- A block of firm tofu (about 400 g)
- Two handfuls of spinach (about 60 g)
- A tomato
- Half a teaspoon of turmeric
- A spoon of rapeseed oil (1 tbsp)
- Wholegrain toast to serve
How to make it
- Crumble the tofu into a pan with the oil and turmeric and cook for 4 minutes.
- Add the chopped tomato and spinach and stir until the spinach wilts.
- Season with pepper and serve on toast.
Allergens This plate contains soy, gluten (toast). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
