Rice and tofu scramble

Excellent for using up yesterday’s rice!

Portions

Good for:

Lunch, Dinner

Time:

Less than
30 mins

Ingredients

2 cups of cooked brown rice
4 tsp capers
300g silken tofu, drained
2 cups of fresh spinach or kale, chopped
Black pepper
2 tsp fresh lemon juice
2 tbsp nutritional yeast – optional but so delicious
A dusting of cayenne pepper – optional

Step by Step Instructions

Step 1

Add a dash of water to a ceramic pan and turn the heat to medium-high. Once the water starts bubbling, add the rice and capers and warm up for a minute, stirring occasionally.

Step 2

Stir in the tofu and break it up into a nice scramble, then add the spinach or kale and season with black pepper – stir in the cayenne pepper and nutritional yeast if you wish to include those.

Step 3

Stir in the lemon juice

Step 4

Keep adding water as needed to prevent from sticking to the pan.

Step 5

When everything is warm, pour onto plates and serve with a big green salad, sliced avocado and maybe some sauerkraut – delicious!

More Recipes

Kale Crisps

Kale Crispsfrom Sandra Hood, RD Author of 'Feeding your vegan child' Twitter: @sandrahood121 Instagram: vegan_dietitan_sandra These are so popular with children and a great way to get a green leafy veg into them!Serves 4+Good for: SnacksTime: Overnight soak15 mins...

Vegan Caesar Salad

Vegan Caesar SaladFrom: Nancy Manifold.Instagram: @stirring.the.potWebsite: Stirringthepot.co.ukFacebook: Stirring The Pot Plant-Based HealthServes 1Good for: Side Dish, LunchTime: 15 minsIngredients 300g natural (unsweetened) vegan yoghurt 1 tablespoon lemon juice...

Festive Chestnut Hummus & Mixed Seed Oatcakes

Festive Chestnut Hummus & Mixed Seeds OatcakesFrom: Karine Stephan, Registered Nutritional Therapisthappylivingnutrition.co.ukIG: @happylivingnutritionFestive Chestnut HummusServes 4+Good for: Side dishes, snack, starterIngredients 180g whole chestnuts (I use...