TOFU SCRAMBLE

Ingredients

• 300 g Tofu, raw (not silken), not cooked, firm, not drained
• 4 slice Ezekiel bread 4:9
• 18 g Onion, cleaned, diced
• 70 g Cherry tomatoes, halved
• 1 tsp Turmeric, ground
• 120 ml Vegetable broth, bouillon or consomme, low sodium
• 1 tsp Garlic powder
• 4 tsp Nutritional yeast
• 95 g Button mushroom, sliced

Method

1. Drain your tofu well, keeping it inside the tray. Score into cubes with a sharp knife.
2. Add 1⁄2 cup veggie broth to a large skillet and set to medium-high heat to absorb liquid.
3. Add in onions and mushrooms and tomatoes and stir fry until the flavours are absorbed and onion is nicely browned. Remove from heat and stand in a bowl aside.
4. Add tofu to heated skillet and continue to chop it up using a kitchen spatula. Cook tofu for 7 to 10 minutes. Add ground garlic, nutritional yeast and ground black pepper to taste and turmeric for colour.
5. Add in the set aside stir fry and gently mix in.
6. Remove from the heat and serve into 2 servings, each serving is with 2 slices of Ezekiel bread or wholewheat toast - not thick slices.
7. Enjoy