This quick, easy and delicious recipe is great for lazy weekend breakfasts. The sweetcorn, peppers and spring onions are optional – try different vegetables depending on what’s in season.
Serves 4
Ingredients
1 tbsp Clearspring Toasted Sesame Oil
1 onion, finely diced
a red pepper, seeded and diced
2 ears of cooked fresh sweetcorn, OR a small tin of corn
2 spring onions, thinly sliced on the diagonal
300g Clearspring Tofu
a dash of Clearspring Soya Sauce, to taste
a handful of chopped parsley
1 tbsp toasted black sesame seeds
Method
1. Heat the oil in a heavy frying pan over a medium-high heat. Add the onion and sauté for 3 minutes. Add the red pepper and sauté for a further 2 minutes. With a sharp knife, cut the kernels from the ears of corn if you’re using fresh, or simply open the tin if you’re not. Add the corn and spring onions to the pan, and sauté for 1 minute.
2. With your hands, crumble the tofu into the pan, add shoyu to taste, and scramble the tofu for 5 minutes. Sprinkle the parsley and black sesame seeds, and serve hot with a crusty baguette or croissants.
