Tofu Scramble

Serves: 2

Prep: 10 mins

Cook: 20 mins

Ingredients

For the scramble: 

9 oz. (250g) firm tofu 

1 tbsp. nutritional yeast 

¹⁄₄ tsp. garlic granules 

¹⁄₄ tsp. ground turmeric 

2 tbsp. water

salt & pepper

2 tbsp. almond milk, unsweetened   

For the tomatoes: 

1 tsp. olive oil 

¹⁄₂ cup (75g) cherry tomatoes   

For the kale: 

2 cups (140g) kale, chopped

splash of water

salt & pepper   

Other: 

2 tsp. chives, chopped 

1 avocado, flesh sliced 

2 slices gluten free bread, toasted (optional, for less carbs leave out the toast)

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
395	26	26	20	12

*nutrition per serving

Directions

1. Crumble the tofu with a fork and add it to a pot. Place the pot over low heat and add the nutritional yeast, spices, and water, and season with salt and pepper. Stir everything together and simmer until the water has evaporated.

2. Add in the milk and stir to combine, before taking off the heat and transferring it onto 2 warm plates. Set aside.

3. In the same pot, heat the olive oil over medium heat and add the cherry tomatoes. Cook for about 4-5 minutes and divide equally between the 2 plates.

4. Now add the kale to the pot along with a splash of water and season with salt and pepper. Cook the kale until wilted, approximately 3-4 minutes, then divide it onto the plates.

5. Top each plate with chopped chives, add a side of avocado and gluten-free toast (optional) and serve immediately.