Preparation
Step 1
Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.
Step 2
Heat the oil in a large nonstick frying pan over medium-high heat. Add the spring onion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
Step 3
Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
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Ingredients
One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1/8 teaspoon ground cayenne pepper, optional
2 tablespoons extra-virgin olive oil
3 spring onions, thinly sliced, green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups)
1 to 2 teaspoons fresh lemon juice
1 cup cherry tomatoes, halved
1/2 cup fresh basil, roughly chopped