CURRIED TOFU SCRAMBLE

Ingredients

• 10 ml Vegetable broth, bouillon or consomme, low sodium
• 5/8 pcs Red bell pepper
• 1/3 pcs Onion
• 300 g Tofu, raw (not silken), not cooked, firm, not drained
• 1 g Curry powder
• 6 g Nutritional yeast
• 1 g Sea salt
• 40 g Arugula, raw
• 50 g Sourdough bread

Method

1. In a skillet over medium-low heat, add the vegetable broth along with the pepper and onion. Sauté for 8 to 10 minutes.
2. Break apart the tofu into large chunks and add to the pan. Use the back of a wooden spoon to break it apart into smaller pieces. Add the curry powder, nutritional yeast and sea salt. Stir to combine the spices evenly.
3. Add arugula to the pan and stir until just wilted, about 1 minute. Remove from the heat.
4. Serve on a slice of sourdough toast and enjoy.