Ginger-Lime Tofu Scramble with Spiced Lamb on Multigrain Toast with Sesame Seeds

Vegan

A 580-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz lean ground lamb
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 tbsp lime juice
• 1 tsp soy sauce (or tamari for gluten-free)
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (optional)
• 2 slices multigrain bread
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions

1. Prep: Crumble tofu, grate ginger, mince garlic, dice onion and bell pepper. Set aside.
2. Heat olive oil in a non-stick pan over medium heat. Add ground lamb and cook until browned, breaking it up with a spoon. Season with a pinch of salt and pepper. Remove lamb from the pan and set aside.
3. In the same pan, add ginger, garlic, red onion, and red bell pepper. Sauté for 5-7 minutes until softened.
4. Add crumbled tofu, turmeric, and cayenne pepper (if using) to the pan. Cook, stirring occasionally, for 8-10 minutes until the tofu is heated through and slightly browned.
5. Stir in lime juice, soy sauce, and the cooked lamb. Mix well and cook for another 2 minutes.
6. Toast the multigrain bread in the oven, air fryer, or grill until golden brown.
7. Divide the scramble between the two slices of toasted bread. Garnish with sesame seeds and fresh cilantro.
8. Top tip: Adjust the spice level by adding more or less cayenne pepper, and for extra zest, add a little lime zest with the juice.