Cut the roots off the spring onions and wash them. Place the spring onions onto a baking tray lined with baking paper and add a drizzle of olive oil and sprinkle of salt.
Roast the spring onions for 20 minutes at 160°C.
In the meantime, place the medium firm tofu into a bowl and mash it with the back of a fork. Add the smoked paprika and salt and mix.
Into a small bowl, add the saffron strands and 1 tablespoon of water.
Heat up a fry pan and add 1/2 tablespoon of olive oil. Add the tofu and evenly spread it across the pan. Cook it for 2 minutes, stir and cook for another 2 minutes.
Now add the saffron water. Stir it into the tofu and cook the tofu for a further 5 minutes. Stir occasionally until the tofu is golden in colour.
To serve, place the scrambled tofu onto a slice of sourdough bread, season with black pepper and place the roasted spring onions on top.
Keyword saffron, scrambled tofu, spring onion, tofu
Nutrition Facts
Easy Scrambled Tofu with Saffron
Amount Per Serving (430 g)
Calories 367.2Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Saturated Fat 2.2g14%
Trans Fat 0g
Polyunsaturated Fat 6.3g
Monounsaturated Fat 4.8g
Cholesterol 0mg0%
Sodium 500mg22%
Potassium 409mg12%
Carbohydrates 39.5g13%
Fiber 2.8g12%
Sugar 4.9g5%
Protein 23.65g47%
Vitamin A 572IU11%
Vitamin C 6.2mg8%
Calcium 756mg76%
Iron 88mg489%
* Percent Daily Values are based on a 2000 calorie diet.
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