This dish using tofu is so versatile that you can have it for breakfast as a meal in itself, enjoy it a little more extravagantly for brunch with a few more additions and even enjoy it for lunch or dinner as a tasty filling to your jacket potato accompanied with a side salad.
Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium.
Serves 4
Ingredients
1 block of firm tofu: scramble in a bowl with a fork
1/2 green pepper: cut into small pieces
1/2 red pepper: cut into small pieces
1/2 yellow/orange pepper: cut into small pieces
1 cup fresh spinach
2 avocados: sliced
2 vine tomatoes: sliced
1/4 tsp turmeric
1/4 tsp black salt (this in an Asian/Indian herb which is salty however has a pungent smell to it that gives off that ‘eggy’ smell to create a scramble egg style dish. It is healthy, natural and tasty and can be found online)
Pepper to taste
2 tbsp olive/coconut oil
Method
- In a frying pan, add the oil and gently start to sauté the scrambled tofu. This will take about 5/6 minutes to start to cook and colour slightly
- Add the peppers and continue to cook for a further 5 minutes until the peppers become slightly tender
- Add the herbs and cook the mix for a further 10 minutes
- On serving plates, add equally the sliced avocado, tomatoes and spinach before dishing out the tofu scramble
Enjoy!
Optional:
– Add spinach & tomatoes whilst cooking the tofu scramble
– To make this dish a more filling complete meal, add sautéed mushrooms, home made baked beans and if you eat bread, it goes well with toasted wholegrain sourdough bread
