Cook Vegan — September 2017

Breakfastrecipes

TOFU SCRAMBLE WITH

MUSHROOMS AND TOMATOES

Serves: 3

•    450g (1⅓ cups) firm tofu (drained and

pressed)

•    110g (1½ cups) mushrooms, sliced

•    ¼ of an onion, chopped

•    100g (½ cup) cherry tomatoes, halved

•    1 garlic clove, chopped

•    2 tsp dried parsley

•    ½ tsp dry mustard

•    ½ tsp smoked paprika

•    ¼ tsp turmeric

•    2 tbsp nutritional yeast

•    15ml (1 tbsp) olive oil

•    Salt and pepper to taste

1 Drain and press your tofu for at least

20 minutes.

2 In a frying pan, heat the olive oil over

medium heat, and fry onion and garlic

until soft.

3 Add the mushrooms and cook until

browned.

4 Crumble in the tofu, add spices and

nutritional yeast, and stir to combine.

5 Cook for a few more minutes to heat

through.

6 Take off heat, add tomatoes, and

combine.

7 Serve with toast.

Per 100g

Calories 82, Fat 4.5g, Saturates 0.6g,

Carbohydrates 2.6g, Sugars 1.1g,

Protein 7.3g, Salt 0.23g