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• 1 pack of extra-firm tofu

• 1-2 Tbsp olive oil

• 1/4 red onion, thinly sliced

• 1/2 tsp sea salt

• 1/2 tsp garlic powder

• 1/2 tsp cumin powder

• 1/4 tsp chili powder

• 1/4 tsp turmeric

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Method

• Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron pan, for 15 minutes.

• Saute the onion in some olive oil until golden, alongside the spices and sea salt.

• In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

• Use a spatula to move the onion to one side of the pan and add tofu. Sauté for another 5-7 minutes until tofu is slightly browned.

• Serve immediately with the sautéed potatoes, spelt or rye toast. I like to add more flavour with hot sauce and lots of chopped parsley, spring onions and red and green chilli!

Scrambled Tofu