Tofu Scramble
Servings: 4 servings
Calories: 167kcal
Ingredients
- For the Scramble
- block of tofu (circa 396g) pressed and drained *
- 1 tbsp garlic infused olive oil goo
- 1/2 tsp ground turmeric
- 1 tbsp fresh chives finely chopped
- freshly ground black pepper
- salt to taste (optional)
- To serve
- cherry vine tomatoes on the vine
- handful of fresh spinach
- A slice of any low-FODMAP bread of your choosing **
Instructions
- Put the goo in a large non-stick frying pan. Add the turmeric and make a 'paste'
- Add the pressed, drained, tofu and mix well to ensure that its evenly covered
- Add the chives and black pepper.
- Mix well to combine and cook for circa 10 minutes, stirring occasionally
- Add salt, if desired
- While the tofu scramble is cooking wash your spinach and cherry vine tomatoes.
- Pop the tomatoes under the grill for a few minutes
- The spinach can either be eaten raw or cooked. I like to add it to the frying pan, either with the tofu 'egg' or after. The spinach doesn't need long, just a couple of minutes until it starts to wilt.
- Toast your bread
- Serve all together
- Enjoy!
Notes
*I use cauldron original tofu
** I've used spelt sourdough
Please note: The nutrition information doesn't include the bread, as I don't know what type you'll be using! The macros are for the tofu 'scramble' spinach and cherry vine tomatoes only