SW recipe: Spicy tofu scramble


  • 2 tsp medium curry powder
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • Low-calorie cooking spray
  • 500g baby button mushrooms, halved or sliced
  • 3 peppers (any colours), deseeded and roughly chopped
  • 6 spring onions, sliced
  • 1cm piece fresh root ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 x 350g packs silken tofu (plain/naturally smoked)
  • Chopped fresh dill, to serve


  1. Put all the spices in a bowl and mix well.
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the mushrooms, peppers, spring onions, ginger, garlic and chilli and fry for about 8 minutes or until everything just starts to brown.
  3. Using your fingers, crumble in the tofu to get a nice ‘scrambled egg’ texture. Stir in the spice mix and stir-fry for another 6-8 minutes.
  4. Season to taste and scatter over the dill to serve.
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