This not just for breakfast time and would also make a great lunchtime dish or a quick supper for one or two, silken tofu scrambles perfectly, and it takes on the flavours of the spices and vegetables so well. It makes a good store cupboard standby.
1 tbsp olive oil
1 ½ tbsp sunflower spread
3 spring onions/scallions, trimmed and finely chopped
1 green chilli, deseeded and finely chopped
A pinch of ground turmeric
A pinch of sumac
340g /11 ¾ oz/2 2/4 cups of silken tofu
300g/10 ½ oz spinach leaves
4 tomatoes, halved, deseeded and finely chopped
1 handful of coriander/cilantro
Sea salt and freshly ground black pepper
Soy yogurt with almond (optional) lemon wedges
1. Heat the oil and sunflower spread in a large, non-stick frying pan. Add the onions, season with salt and pepper and cook for a couple of minutes until onions begin to soften.
2. Stir in the chilli, turmeric and sumac and cook for a few seconds, then add the silken tofu, crush it with a fork stirring to combine all the flavours, and. Cook for about 5minutes.Add the spinach leaves and keep stirring for a minute or so until they wilt.
3. Stir in the tomatoes and half the coriander/cilantro, taste and season some more if needed. Garnish with the remaining coriander/cilantro and serve with dollop of yogurt and a lemon wedge on the side.