About the Recipe
Your climate fight starts at breakfast. Scrambled tofu creates 60% less CO2e than 6 scrambled eggs.
Stir in sumac for a citrusy kick, then wrap your scramble in pittas for a quick, delicious start to your day.
350g silken tofu
25ml olive oil
1 tablespoon nutritional yeast
1 teaspoon ground sumac
¼ tsp ground cumin
¼ tsp ground onion
⅛ tsp salt
Grind of black pepper
2 tablespoons of parsley leaves
How to make the recipe
1. Drain as much liquid from the carton of silken tofu as possible.
2. Mix the nutritional yeast, ground sumac, cumin, onion and salt in a small bowl.
3. Turn your oven onto 160 degrees. Place your pittas into the middle of the oven as the oven is warming up.
4. Heat a large, ideally non-stick, frying pan over a medium-high flame. Add 1 tbsp (15ml) olive oil to the pan. When the oil is hot, add the silken tofu block to pan whole. Be careful, it might spit oil! Use a wooden spoon or spatula to break the block into 6-8 large chunks. Avoid moving the tofu for 2-3 minutes to fry off some liquid.
5. While the tofu is cooking, roughly chop your parsley leaves. You don’t want the leaves too small.
6. Then, return to the pan and break the tofu into smaller chunks. Don’t make them too small yet - we’re not ready to scramble. Leave the tofu to cook for 2 more minutes.
7. Add the nutritional yeast, sumac, cumin, salt and a grind of pepper. Mix into the tofu and scramble it. Cook the tofu mixture for 2 more minutes.
8. Remove the pan from the heat and mix in half of the chopped parsley leaves.
9. Take your pittas out of the oven and place onto plates.
10. Split the scrambled tofu between the two pittas. Top with the remaining parsley. Drizzle 1 tsp of olive oil over each scrambled pitta plate.
11. Serve. We recommend sprinkling some Walnut & Caraway Dukkah over it too!