This Easy Tofu Scramble is an easy scramble that's ready in under 30 minutes. This recipe includes cherry tomatoes, red peppers and asparagus but feel free to use any vegetables you have in the fridge. Just be sure to include the turmeric for an anti-inflammatory morning hit!
Ingredients
For the sauce
- 1 tsp cumin
- ¼ tsp chilli
- ½ tsp turmeric
- 3 tsp water
For the rest
- 90 g asparagus
- 1 red capsicum (pepper)
- 1 cup cherry tomatoes
- 1 tbsp coconut oil
- 225 g firm tofu
- 1 tbsp coriander leaves (cilantro)
- 4 slice whole wheat bread
Instructions
- Prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside1 tsp cumin, ¼ tsp chilli, ½ tsp turmeric, 3 tsp water
- Prepare the vegetables by washing well in cold water and slicing into strips90 g asparagus, 1 red capsicum, 1 cup cherry tomatoes
- Add the coconut oil to a large skillet and warm over a medium heat1 tbsp coconut oil
- Mash the tofu with a fork and add to bowl of spices. Mix well225 g firm tofu
- Once the coconut oil is hot, add the tofu and cook for 10 minutes stirring as needed so the tofu doesn't stick
- Add red pepper and asparagus to one side of the skillet. Season with a pinch each salt and pepper and stir for a further 10 minutes
- Add the cherry tomatoes and coriander and mix contents of the pan together1 tbsp coriander leaves
- Serve immediately with a slice of wholegrain brown toast, or another variety if preferred4 slice whole wheat bread
Notes
You can add any vegetables that your heart desires! Other options could include: onion, kale, carrots or mushrooms.
Nutrition
Calories: 338kcalCarbohydrates: 35gProtein: 20gFat: 14gSaturated Fat: 7gSodium: 242mgPotassium: 553mgFiber: 8gSugar: 9gVitamin A: 2601IUVitamin C: 97mgCalcium: 234mgIron: 5mg
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