Turmeric Tofu Scramble with Spinach

Ingredients

• 14 oz firm tofu, pressed and crumbled
• 2 big handfuls Spinach
• 2 tbsp olive oil
• ½ tsp turmeric
• 1 tsp nutritional yeast
• ¼ tsp black salt (kala namak) for an eggy note, optional
• 2 scallions, sliced
• Toast and hot sauce, to serve

Method

1. Crumble the pressed tofu with your hands into a hot, oiled skillet — irregular pieces catch color better than neat cubes.
2. Cook undisturbed 3 minutes, then stir in turmeric, nutritional yeast, and salt. Fry until the edges turn golden, 5 more minutes.
3. Fold in the Spinach to wilt and the black salt if using.
4. Pile onto toast, scatter scallions, and finish with hot sauce.