Bursting with south Asian spices, this healthy breakfast tofu scramble is made injust 30 minutes and packed full of plant-based protein.
Remove excess water from tofu. If you have 15 minutes, press the tofu using a heavy pot. This will dry it out and get rid of any remaining moisture.
Use a fork to mash the tofu block so that it breaks into small pieces, then set it aside.
Start by heating 1 tbsp of olive oil in a large skillet over medium heat. – Add the garlic, and onion, and let them brown.
Add and sauté the red pepper for a few minutes, or longer if you prefer them softer.
Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently.
Add the crumbled tofu to the pan and stir until it is fully mixed in. Cook for 5 minutes to allow the flavours to come together.
Add lemon juice and cilantro for garnish. Enjoy while hot with wholegrain toast, roti, quinoa, salad or potatoes.
Excellent source of vitamin C
Excellent source of vitamin A
Excellent source of iron
Good source of calcium