Tofu Scramble with Zucchini

Admittedly, tofu scramble 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 leeks, garlic and spices.

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.

TOFU SCRAMBLE w ZUCCHINI

PB, V, DF

Serves 2

1¼ cups (300 g) firm tofu

1 leek, finely sliced

1 garlic clove, finely diced

1 tsp (3 g) cumin

3 tbsp (25 g) nutritional yeast

pinch of sea salt, to taste

handful parsley, roughly chopped

3 zucchinis, sliced

toasted sourdough slices

In a large frypan on medium heat, crumble the tofu into the pan and fry in a little oil. Add the leeks and garlic and cook until softened. Meanwhile, in a separate large flat frypan, saute the zucchini slices both sides until golden. To the tofu scramble, add cumin, nutritional yeast and salt, mix and adjust flavours. Then mix in chopped parsley. Serve the tofu scramble at the table in the frypan with slices of toasted sourdough and a side of golden zucchini.