Vegan Tofu and Spinach Scramble

01Method

1. 1

   In a medium bowl, toss together the tofu cubes, turmeric, black pepper, salt, and cayenne (if using) until evenly coated. Set the bowl aside.

2. 2

   Warm the oil in a large non-stick frying pan over medium-high heat. Add the white parts of the spring onions and sauté, stirring, until softened, about 1 minute. Add the seasoned tofu and cook, stirring occasionally, until lightly golden and resembling scrambled eggs, about 5 minutes.

3. 3

   Stir in the spinach, lemon juice, and a pinch of salt, cooking until the spinach wilts, about 1 minute. Add the cherry tomatoes and spring onion greens and cook until the tomatoes are just warmed through and beginning to soften, about 1 minute more. Take the pan off the heat, fold in the basil, and season to taste with salt and pepper.