Tofu Scramble with Toast, Spinach & Roasted Tomato

Serves 1 | Prep time: 5 mins | Cooking time: 10 mins

INGREDIENTS

• 150g/5.3oz tomato (1 med-large size)
• 150g/5.3oz firm tofu (a heaped cup, cubed)
• 1 tsp turmeric powder
• 15g/0.5oz (2 Tbsp) nutritional yeast powder
• 5ml/0.2oz (1 tsp) olive oil spray (e.g. Woolworths Extra Virgin Olive Oil Spray)
• 20g/0.7oz baby spinach (a large handful)
• 2 slices dark rye bread (e.g. Abbott’s Dark Rye sliced bread)
• 10g/0.4oz (2 tsp) vegan butter (e.g. Nuttelex Original)
• To taste: iodised salt, pepper, herbs & spices
• Optional: finely chopped spring onion, to serve

METHOD

1. Slice the tomato and pan roast slices in a non-stick pan for a few minutes on medium heat then set aside.
2. Cube the tofu then place in a bowl to mash with a fork. Add the turmeric and season with salt, pepper and any other herbs/spices that you like. Mix well.
3. Preheat a pan on medium-high heat then add olive oil and tofu mix. Cook for 3-5 minutes then add the nutritional yeast and mix well.
4. Continue cooking for another 3 minutes then turn off heat. Add the baby spinach and mix in until wilted.
5. Once the bread is toasted and buttered serve the tofu scramble, roasted tomatoes and toast with an optional sprinkling of spring onion.

Note: If you like an ‘eggy’ flavour for your tofu scramble, use black salt (kala namak) instead of regular salt.

Macros – Carb: 45g  Fat: 26g  Prot: 42g  Calories: 582

This recipe is part of the 7-day Strength meal plan