Recipe for Scrambled Breakfast Tofu


  • 250g crumbled Tofu 1 teaspoon Oil
  • Salt to taste
  • Black Pepper to taste
  • 2 teaspoons Sesame Seeds
  • Handful of chopped Coriander leaves 1 teaspoon Ginger Paste
  • 1 chopped Tomato
  • 1 chopped Onion (optional)

Heat the oil in a frying pan. Add sesame seeds and onion. Cook for 2 minutes until the seeds start to crackle. Add in the crumbled tofu, salt, pepper, tomatoes and ginger paste. Cook for a few minutes, stirring well until the water in the tofu evaporates. Garnish with Coriander leaves. Serve hot with Rye bread and Avocado slices.


Lavni Shah is an avid cook who has been teaching budding chefs for the last 20 years. She has given numerous demonstrations all over the UK and Kenya, and has also been involved in judging amateur cookery competitions. Her hobbies are cooking, yoga, flower arranging, napkin folds, and vegetable carving. She is a keen fan of healthy cooking, and is a firm believer in the philosophy “YOU ARE WHAT YOU EAT!”


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