A vegan alternative to scrambled eggs - packed with plant based nutrition!
Ingredients
400g organic firm tofu
2 tbs Vitasoy Almond Milk Unsweetened
2 shallots, green end only, sliced
2 tbs extra virgin olive oil garlic infused
½ tsp sea salt
¼ tsp pepper
2 tsp ground turmeric
1 punnet of baby roma tomatoes, halved lengthways
50g baby spinach
50g rocket
4 slices wholegrain toast (you can use gluten free wholegrain toast if you prefer)
Instructions
Slice the tofu into chunky cubes and place onto a clean tea towel to soak up any moisture.
Place the tofu into a large bowl and add the Vitasoy Almond Milk Unsweetened. Mash with a potato masher until crumbly. Set aside.
Add the infused olive oil to a large non-stick pan on a medium heat. Once the pan and oil has started to heat, add the tofu, turmeric, salt, pepper and shallots. Cook for 2-3 minutes stirring continuously until the tofu is a rich yellow and very hot.
Whilst waiting for that to cook, in a separate small frying pan add a dash of olive oil and cook the tomatoes on a medium heat until cooked, turning after about a minute.
Then add the spinach and rocket to the small pan to slightly wilt (this will take 30-60 seconds on a low-medium heat).
Once tofu is cooked, serve immediately on toast with a side of tomatoes and the wilted spinach and rocket.
Nutrition Information
Serving size: 4
Recipe by Eat Pray Workout at https://eatprayworkout.com/vegan-scrambled-tofu-recipe/