Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty, high-protein scramble of crumbled tofu, edamame and spinach, golden with turmeric.
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g firm tofu, drained and patted dry
- 150 g frozen shelled edamame beans
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp ground turmeric
- 1 tbsp nutritional yeast
- 100 g baby spinach
- 6 cherry tomatoes, halved
- Salt and black pepper
Optional extras
- A pinch of chilli flakes (red pepper flakes)
Method
- Heat the oil in a large frying pan over a medium heat and soften the onion for 3 minutes.
- Crumble the tofu into the pan with your hands, then stir in the turmeric and nutritional yeast. Cook for 4-5 minutes, stirring now and then, until hot and lightly golden.
- Add the edamame and tomatoes and cook for 2 minutes, then stir in the spinach until it wilts.
- Season with salt, pepper and chilli flakes if you like, and serve.
Swaps and tips
Press the tofu in a clean tea towel for a minute so it crumbles drier and browns better. Nutritional yeast gives a cheesy taste and a little extra protein; leave it out if you don't have it. Frozen edamame cook straight from the freezer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 9 g | 7 g | 27 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
