One Pan Cajun Scramble

Serves 2

About this recipe

Instead of having eggs in the morning, I sometimes scramble tofu. Tofu is a great source of protein for largely plant-based eaters like myself, but alone it can be quite bland.  Cooking it with a Cajun spice blend and turmeric is a great way to flavour the tofu and make it visually appealing.

This is a hearty, quick dish, packed with nutrient-dense spices and fibre that will set you up for a productive day.


Photo Credit: Faith Maison

Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness


100g Firm tofu, drained
3 Tbsp Extra-virgin olive oil, plus extra for drizzling
2 Tsp Cajun spice blend
½ Tsp ground turmeric
½ Red onion, thinly sliced
400g Tin black beans, drained and rinsed
½ Tsp dried chilli pepper
50g Tomatoes, roughly chopped
10g Fresh coriander, finely chopped
1 Ripe avocado, stoned, peeled and sliced
Sea salt and freshly ground black pepper


Crumble the tofu into a bowl and add half the olive oil along with all the Cajun spice blend and turmeric, and some salt and pepper. Mix thoroughly.

Heat the remaining olive oil in a frying pan with a lid over a medium heat, add the onion and sauté for 3–4 minutes until softened, then add the crumbled tofu to the pan, mix it with the onions and cook for a further 4–5 minutes. Move it to a quarter section of the pan, add the black beans and chilli, along with a little salt and pepper, to the empty part of the pan and mix together. Move this to another quarter section of the pan. Add the chopped tomatoes and coriander to the empty section of the pan with a drizzle of olive oil, cover and cook for 3–4 minutes to warm through all the ingredients.

Serve straight away, with sliced avocado on top

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