Tofu Scramble
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the scramble:
9 oz. (250g) firm tofu
1 tbsp. nutritional yeast
¼ tsp. garlic granules
¼ tsp. ground turmeric
2 tbsp. water
salt & pepper
2 tbsp. almond milk, unsweetened
9 oz. (250g) firm tofu
1 tbsp. nutritional yeast
¼ tsp. garlic granules
¼ tsp. ground turmeric
2 tbsp. water
salt & pepper
2 tbsp. almond milk, unsweetened
For the tomatoes:
1 tsp. olive oil
½ cup (75g) cherry tomatoes
1 tsp. olive oil
½ cup (75g) cherry tomatoes
For the kale:
2 cups (140g) kale, chopped
splash of water
salt & pepper
2 cups (140g) kale, chopped
splash of water
salt & pepper
Other:
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 the tofu with a fork and add it to a pot. Place the pot over a low heat and add the nutritional yeast, spices, water and season with salt and pepper. Stir everything together and simmer until the water has evaporated.
- Next add in the milk and stir to combine, before taking off the heat and transferring onto 2 warm plates. Set aside.
- In the same pot, heat the olive oil over a medium heat and add the cherry tomatoes. Cook for about 4-5 minutes and divide equally between the 2 plates.
- Now add the kale to the pot along with a splash of water and season with salt and pepper. Cook the kale until wilted, approximately 3-4 minutes, then divide onto the plates.
- Top each plate with chopped chives, add a side of avocado and toast and serve immediately.