There’s nothing like a tofu scramble with all the trimmings to round out your Sunday brunch. A hearty way to start the day, this dish packs in a few serves of fresh veggies before you’ve even blinked  😉

Try this one with a sprinkle of black salt to add a subtle egg-like flavour, and serve with crusty bread.

Flavour: Salty & savoury

Serves: 4 as light meal

Ingredients:

• 2 tablespoon olive oil
• 400 grams firm tofu
• 2 cloves garlic
• 4 medium potatoes
• 1 bunch curly kale
• 2 spring onions
• 1 cup cherry tomatoes
• half teaspoon salt
• Black pepper to taste
• quarter teaspoon turmeric

Optional extras:

• half teaspoon black salt (optional – gives your scramble a subtle egg-like flavour)
• handful of freshly chopped parsley
• Finely sliced sundried tomatoes (these are very flavourful, so only three or four is enough)

Directions:

1. Scrub and chop potatoes into square-inch chunks, set aside
2. Slice kale leaves from stems with sharp knife – finely chop stems, and finely slice leaves – set aside separately
3. Finely mince garlic, set aside
4. Roughly chop spring onions, set aside
5. Heat the olive oil in a large wok or frying pan, and fry potatoes until they turn golden brown
6. Crumble tofu into wok with potatoes, and mix well – continue to fry until tofu is golden brown
7. Add the garlic and kale stems, stir to mix, and continue to fry for two minutes
8. Add the salt and turmeric, stir in, and continue to fry for one minute
9. Add the kale leaves, stir in, and turn off heat – the kale will wilt quite quickly
10. Add the cherry tomatoes, spring onions and black pepper, and stir through with a generous pinch of black salt if you like it
11. Serve your tofu scramble either alone or with your choice of bread