I’m trying to go wheat-free for a while, so the standard lunch of mushrooms on toast or salad wrap is off the cards for now. Searching around in the fridge and my rather sad winter vegetable garden today netted me half a block of tofu, 1 field mushroom and some winter greens. Yep, not looking great, until I remembered that scrambled tofu can be really tasty and a good vehicle for other flavours. Within 5 minutes I had a plateful of goodness which contained 5 servings of vegetables, plenty of protein and some powerful spices just to really get things going, although clearly not enough to excite the dog.

Here’s my recipe for a super-simple vegan and grain-free tofu scramble for one:

1 teaspoon coconut oil

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1/4 teaspoon mustard seeds

1/2 teaspoon salt

Half a block of tofu (about 150 grams), chopped into small dice or crumbled

A couple of handfuls of vegetables. I used a chopped field mushroom and a handful of frozen edamame beans, but courgette, bean sprouts, tomato or corn would be equally good.

Handful of spinach leaves, shredded

Handful of rocket leaves, shredded

2 tablespoons chopped fresh coriander leaves

Handful of my savoury seeds

1/2 a fresh lime or lemon

In a small frying pan, heat the coconut oil. Drop in the spices and cook until light brown and fragrant. Add the tofu and stir fry for 3-4 minutes until brown.

Stir in the vegetables and cook for another minute, then stir through the shredded spinach. Cook until spinach is wilted.

Serve the tofu scramble with a big handful of rocket leaves, chopped coriander, savoury seeds, a good squeeze of lime juice and salt and pepper.