Cajun tofu scramble
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Cajun tofu scramble
Recipe by Katy Beskow
You’ll be amazed at how similar to scrambled eggs this is! If you’re new to cooking tofu, this is perfect, because there’s no pressing or prep required. Take the pan to the table so everyone can help themselves
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
413Kcal
Fat
16gr
Saturates
3gr
Carbs
30gr
Sugars
7gr
Fibre
12gr
Protein
20gr
Salt
0.8gr
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book 15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book 15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
Ingredients
- 1 x 280g block of extra firm tofu (we used The Tofoo Co.)
- 1 tbsp sunflower oil
- 1 red onion, finely sliced
- 1 red or yellow pepper, deseeded and diced
- 4 tbsp frozen sweetcorn
- 1 tsp Cajun seasoning
- 1 tsp ground turmeric
- 1 x 400g tin kidney beans, rinsed and drained
- 2 spring onions, finely chopped
- a handful of coriander, leaves picked
- 1 small red chilli, deseeded and finely sliced
- 1 avocado, finely sliced
- flaky sea salt, preferably smoked
- 4 thick slices of sourdough bread dairy-free spread (optional)
Step by step
Get ahead
Prep to the end of step 3 ahead of time – even the night before
- Lay the tofu on a piece of kitchen paper or a clean tea towel, and leave to drain for 10 minutes. Crumble the tofu into a bowl, and use a fork to separate the larger pieces, until it resembles the texture of scrambled eggs.
- Heat the oil in a large frying pan, then cook the red onion, pepper and sweetcorn over a medium heat for 3-4 minutes until the onion begins to soften.
- Stir in the Cajun seasoning and turmeric, along with 50ml cold water. Gently mix in the crumbled tofu until it is fully coated in the spice mixture.
- Add the kidney beans and cook for 8-10 minutes, stirring occasionally.
- Remove the pan from the heat and scatter over the spring onions, coriander and red chilli. Top with the avocado slices, then season with flaky sea salt and black pepper.
- Toast the sourdough until golden, butter with dairy-free spread, if using, then serve with the scramble.
