CURRIED SCRAMBLED TOFU

Serving: 2

Preparation time: 25 minutes

Calories: 822kcal Protein: 71g Carbs: 61g Fat: 32g

Perfect breakfast. Perfect brunch. Perfect lunch... Well, perfect at any time of the day really. Easy and YUMMY!

Ingredients

- 1 small white onion (chopped or diced)

- 1 red pepper (chopped)

- 440g firm tofu (drained)

- 1 tbsp nutritional yeast

- 1 tsp curry powder

- 1⁄2 tsp turmeric powder

- sea salt and pepper to taste

- 3 cups rocket (washed and drained)

- 2 tbsp water

- 2 slices of brown bread (toasted)

- 1⁄2 tsp vegan butter

Instructions

1 - In a frying pan at medium heat, add the chopped onion with the pepper along

with the water, stir and 'saute' for 8 to 10 minutes.

2 - Break apart the tofu into large chunks and add them to the pan. Use the back of the

wooden spoon to break the tofu apart into smaller pieces. Then, add the curry

powder, turmeric powder, nutritional yeast, salt and pepper.

3 - Stir to combine the ingredients.

4 - Add the rocket to the pan and stir until just wilted (1 minute!) and remove from the

heat.

5 - Toast the bread and spread a vegan butter of your choice.

To serve

Divide the crumbled tofu into 2 plates and serve with the toast.

Enjoy!

Tips

Any leftovers can be refrigerated in an airtight container for up to 3 days.

For extra flavour (and fat), use avocado oil or extra virgin olive instead of water.

You can add some mushrooms or fresh herbs to the dish for extra flavour.

As for the bread, ideally use whole-grain bread or protein one.

You don't need a huge amount of butter to spread on the bread - the taste is in the tofu, this is just a little side. If you love a well-buttered toast, then go for it, but it will alter the nutrition info described below.