Tofu scramble with sweet potato

Make this antioxidant-packed dish post-workout.

“Tofu is a great vegetarian source of protein,” says Mira Manek, London-based chef and author of the new cookbook Saffron Soul. “Add to that turmeric and the crunch of chopped almonds, cooked in a base of popped mustard seeds, and you’re multiplying the flavor and goodness. I’ve also enriched the dish with a side of sweet potato wedges (lots of vitamin A in there) and cumin-tossed kale.”

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300 grams (10½ ounces) silken tofu
1 teaspoon coconut oil or other oil
½ teaspoon mustard seeds
1 red onion, finely chopped
½ green chili, finely chopped
6 almonds, chopped
¼ teaspoon ground turmeric
½ teaspoon Himalayan salt or sea salt
Squeeze of lime


1 tablespoon coconut oil
1 sweet potato, sliced in wedges, peeled or unpeeled
½ teaspoon Himalayan salt or sea salt
½ teaspoon coarsely ground black pepper


½ teaspoon coconut oil
½ teaspoon cumin seeds
Handful of kale leaves (around ½ cup), thick stalks removed
Pinch of Himalayan salt or sea salt


Crushed pink peppercorns
Coarsely ground black pepper


Place the silken tofu on a couple of kitchen towels and leave for at least an hour (and longer if you can) to let the water drain. If you don’t have time for this, then cook the tofu for a little longer in order to let the water evaporate.
In a lidded saucepan, melt the coconut oil for the sweet potato wedges on a low heat, then add the sweet potato and stir together, then add the salt and pepper. Place the lid on the saucepan and leave to cook for around 20 minutes, stirring every few minutes so they become brown and charred on all sides.

Meanwhile, to cook the tofu, melt the coconut oil in a large frying pan on a low heat, add the mustard seeds and let them pop, then add the red onion, green chili, and chopped almonds. Cook, stirring, for a couple of minutes until the onions are lightly browned, then break or crumble the tofu into the pan.


Add the turmeric, salt, and a squeeze of lime and stir together. Cook over a medium-low heat for at least 10 minutes so that the water evaporates. 


A few minutes before the wedges will be ready, cook the kale. Heat the coconut oil for the kale and add the cumin seeds. Let the cumin seeds cook for a minute and brown slightly, then add the kale and sprinkle with salt. Stir together for a couple of minutes on a medium heat, then serve with tofu and the sweet potato wedges.

Sprinkle the dish with the crushed pink peppercorns and black pepper and serve straight away.