Spicy Scrambled Tofu

1 tbsp oil (olive or coconut oil) ¼ tsp mustard seeds

¼ tsp cumin seeds

1 sprig tender curry leaves 1 medium onion finely chopped 2 tsp (10ml) freshly ground garlic/ginger

2 tsp (10ml) coriander powder 1 tsp (5ml) cumin powder

1 tsp (5ml) turmeric powder 2 tbsp (15ml-30ml) mild or medium hot curry powder 1/3 (80ml each red, green and yellow peppers)

1 small tomato (finely chopped) 300g soft tofu (roughly chopped) 2 tsp black salt

2-3 tbsp nutritional yeast 1½ tbsp sliced olives

1 tbsp capers

1-2 green chillies finely sliced (optional)

¼ cup fresh coriander leaves finely chopped

Bread of your choice for serving (ciabatta, rye or naan)

1-2 avocados for (optional)

Cocktail tomatoes for serving (optional)

serving

Heat the oil in a pan. Toss in the mustard seeds, cumin seeds and curry leaves.

As soon as the seeds start popping and leaves splatter, throw in the onion and fry until soft and translucent – about 2 minutes.

Add the garlic and ginger and fry for a few seconds. Toss in the coriander, cumin, turmeric and curry powder.

Give it a quick stir and immediately add the peppers and tomatoes. Cook for 2 to 3 minutes.

Add the tofu, black salt and nutritional yeast. Give it a nice, good stir.

Cover and cook for 10 to 12 minutes stirring occasionally. Once cooked, turn off the heat.

Spoon in the olives, capers, green chillies and coriander leaves.

Give it a nice good mix to incorporate all spices and flavours.

Serve on a slice bread along with some sliced avocados on the side, as well as some sweet tomatoes.