Scrambled Tofu

Admittedly, scrambled tofu has been around as long as the plant-based diet has been popular and in many cafes, a staple. So my little recipe is nothing new except it’s one I like with my preferred spices, leeks and mushrooms; which you could substitute with onions and zucchini.

Tofu is considered a whole food that is minimally processed unlike many soy products that are genetically engineered. Tofu is one of a few plant-based foods that provides a complete source of protein.

Health benefits:

·       Tofu is made from soybean curds. It is naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of iron and calcium.

·       It is an important source of protein, especially for vegans and vegetarians.

·       One block of tofu contains 177 calories.

SCRAMBLED TOFU

PB, V, DF

Serves 2

300g firm tofu

1 leek, finely sliced

1 garlic clove, finely diced

4 mushrooms, finely sliced

1 tsp cumin

1 tsp turmeric

3 tbsp nutritional yeast

pinch of sea salt, to taste

handful parsley, roughly chopped

In a large frypan on medium heat, crumble the tofu into the pan and fry in a little oil. Add the leeks until softened. Add garlic and mushrooms and cook until softened. Add spices and salt and nutritional yeast, and mix. Mix in chopped parsley and serve on sourdough.