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