Scrambled tofu is a popular quick and easy substitute of eggs for vegetarians and vegans. High in protein and contains all eight essential amino acids. It is also an outstanding source of iron and calcium along with the minerals manganese, selenium and phosphorous. In addition, it is a good source of magnesium, copper, zinc and vitamin B1. As it has a tasteless flavour, it adapts to whatever flavour you want.
1 tsp nutritional yeast
1/4 tsp turmeric
Pinch sea salt
1/4 tsp ground cumin
Ground black pepper to taste
1/4 tsp paprika
1 T water
1/4 tsp chilli flakes
Coconut oil (for greasing)
1 shallot onion, finely sliced
2 cloves garlic, minced
1 mushroom, finely sliced
4 cherry tomatoes, quartered
125g firm tofu, very well drained
1 handful mixed greens (kale & spinach)
Mix together nutritional yeast, turmeric, cumin, paprika, chilli flakes, water, salt, and pepper in a small bowl and mix to a paste.
In a medium size bowl add tofu and paste, crumble together breaking it up with your fingers and mix well, trying to colour as much tofu as possible.
Grease a frying pan with coconut oil and place it over medium heat. Once hot, add spring onion, garlic, mushroom and tomatoes and sauté until fragrant, about 2 – 3 minutes.
Add tofu mix and combine with vegetables and then stir through mixed greens cook a further 2 minutes or until greens have wilted.
Once cooked, serve with extra salad or on toast.
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