Preparation time:
5 min
Cooking time:
25 min
Vegan Scrambled Tofu with Beerenberg Caramelised Onion & Tomato Sauce
By Silvia Hart
  • 500g firm tofu
  • 4 tablespoons Beerenberg Caramelised Onion
  • 2 teaspoons of turmeric powder
  • 1 red capsicum
  • 1 red onion
  • 2 tablespoons of rice bran oil
  • salt to taste
  • thyme
  • parsley
  • sourdough toast & Beerenberg Tomato Sauce to serve

Coarsely chop the red onion and capsicum. In a heavy based fry pan add the oil and cook the capsicum and red onion for 5 – 10 minutes on medium heat until softened.

In a mixing bowl crumble the tofu, add in turmeric and the Beerenberg Caramelised Onion. Add the tofu mix into the onion and capsicum and scramble until thoroughly cooked and warm. Sprinkle in the herbs and stir.

Serve on sourdough toast with Beerenberg Tomato Sauce.