Savoury and satisfying, pile this onto hearty gluten-free toast for a deliciously nourishing brunch. Handfuls of mung bean sprouts and toasted sunflower seeds ramp up the protein, the cumin & turmeric are wonderfully warming, and the lemon gives a welcome pop of flavour. If you’re a chilli freak, go ahead & add a few fresh slices, or add a dash of hot sauce on the side.
This makes enough for two, but if you have any leftovers, create an instant meal by stirring the tofu mixture through cooked quinoa or brown rice, dotted with your favourite veges.
1 x 275g block of tofu
1 tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
1 tsp salt, or more to taste
good grind of black pepper
1 – 2 tsp coconut oil (or other neutral oil for frying)
1 tsp lemon juice
1 tsp lemon zest
generous handfuls of fresh coriander/cilantro, chopped
sprinkling of sprouted mung beans (optional) (I used beans that were still green, just beginning to sprout)
sprinkling of toasted sunflower seeds (optional garnish)
In a medium sized bowl, crumble the tofu – use a fork to mash it up a bit, or even squelch it satisfyingly with your hands. Add all the spices and salt & pepper, mix well. Heat the coconut oil in a frypan over a medium heat. Add the spiced tofu and fry until the edges begin to brown a little. At the last minute, add the lemon juice & zest, the fresh coriander and mung beans, if using. Give it a good mix, then you’re ready to serve, sprinkled with (optional) toasted seeds. Perfect on nutty, seedy hot toast.
In the photo below, I’d run out of coriander but I added sliced leek, which I added to the tofu for cooking.
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