Scrambled Tofu with Summer Vegetables
A protein-packed and flavorful scramble featuring firm tofu and a medley of August's freshest vegetables like bell peppers, courgettes, and tomatoes, seasoned with nutritional yeast for a cheesy touch and black salt for an eggy flavor. Served with whole wheat toast.
Ingredients
- Tofu125 g
- Bell Pepper45 g
- Tomato45 g
- Onion22.5 g
- Garlic4.5 g
- Bell Pepper45 g
- Olive Oil7.5 ml
- Black Salt1.3 g
- Courgette45 g
- Nutritional Yeast6.3 g
- Turmeric1.3 g
- Whole Wheat Bread50 g
Instructions
- 1Step 1
Finely chop the onion and garlic. Dice the bell peppers, courgette, and tomatoes.
- 2Step 2
Heat the olive oil in a large non-stick pan over medium heat. Add onion and bell peppers, sauté for 4 minutes until softened.
- 3Step 3
Add garlic and courgette, sauté for another 3 minutes.
- 4Step 4
Crumble the firm tofu directly into the pan. Add nutritional yeast, turmeric, black salt, salt, and black pepper. Stir well to combine and coat the tofu. Cook for 5 minutes, breaking up any large tofu chunks.
- 5Step 5
Stir in the diced tomatoes and cook for 1 minute more until slightly softened.
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