· Olive oil to line the frying pan
· 200g firm tofu, drained
· 1 clove garlic, zested
· Thumbnail of zested ginger
· ½ tablespoon miso paste
· 100ml veggie stock
· Juice of ½ lime
· Coriander to taste
· Avocado to serve
Tightly wrap the tofu in a clean tea towel. Over the sink, squeeze the tofu very firmly, tightening the tea towel as you go to extract as much water as possible, almost wringing out the tofu. Unwrap and crumble into a bowl, breaking up any larger pieces with a fork. (Much easier with a tofu press if you have one).
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the tofu and stir-fry for 4-5 minutes until golden. Add the garlic and ginger and fry for another minute until aromatic. Combine the miso paste, stock and lime juice. Add to the pan and cook for another 3-5 minutes, stirring now and again, until the stock has reduced, and you are left with soft, scrambled tofu. Season to taste.
Serve on toast with avocado and fresh coriander.