Tofu Scramble
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the scramble:
9 oz (250 g) firm tofu
1 tbsp nutritional yeast
¼ tsp garlic granules
¼ tsp ground turmeric
2 tbsp water
salt and pepper, to taste
2 tbsp unsweetened almond milk
9 oz (250 g) firm tofu
1 tbsp nutritional yeast
¼ tsp garlic granules
¼ tsp ground turmeric
2 tbsp water
salt and pepper, to taste
2 tbsp unsweetened almond milk
For the tomatoes:
1 tsp extra virgin olive oil
½ cup (75 g) cherry tomatoes
1 tsp extra virgin olive oil
½ cup (75 g) cherry tomatoes
For the kale:
2 cups (140 g) kale, chopped
splash of water
salt and pepper, to taste
2 cups (140 g) kale, chopped
splash of water
salt and pepper, to taste
For serving:
2 tsp chives, chopped
1 avocado, flesh sliced
2 slices bread, toasted
2 tsp chives, chopped
1 avocado, flesh sliced
2 slices bread, toasted
Nutrition
(Per Serving)
Calories
395
Fats
26 g
Protein
20 g
Carbs
26 g
Instructions
- Crumble tofu with fork and add to pot. Place pot over low heat and add nutritional yeast, spices, water, and season with salt and pepper. Stir everything together and simmer until water has evaporated.
- Add in milk and stir to combine, then take off heat and transfer onto 2 warm plates. Set aside.
- In same pot, heat olive oil over medium heat and add cherry tomatoes. Cook for about 4 to 5 minutes, then divide equally between 2 plates.
- Add kale and splash of water to pot. Season with salt and pepper. Cook kale until wilted (about 3 to 4 minutes), then divide onto plates.
- Top each plate with chopped chives. Add side of avocado and toast and serve immediately.