Scrambled tofu
I don’t often eat tofu. I prefer tempeh which soy beans have been fermented. But tofu is so versatile, It’s easy to cook and it’s a good protein source for vegeta*ian.
For people on a low FODMAP diet, do not use onion and garlic. Chose a firm tofu and don’t exceed 65g head broccoli and 11g sesame per serving. If you tolerated poorly hot food, don’t add chili and neither pepper.
For those under a gluten-free diet, you can use tamari but not soya sauce.
Scrambled tofu is great for a savory breakfast or a main meal.
Ingredients for 2 serving
-
- 200g tofu, scrambled
- ½ broccoli divided in little pieces
- 200g spinach
- ½ red onion
- 1 clove garlic
- 5 cherry tomatoes cut in 4
- 1tsp of each following spices: curry powder, turmeric, cumin seed
- 1 green or red chili
- 4 whole pepper grains
- 1 tbsp nutritional yeast (optional)
- 1 tbsp tamari (or soya sauce)
- 1 tbsp sesame seed (optional)
- 1 spring onion thinly sliced
- 1 tbsp coconut oil
- Sprouted mungo bean (optional)
- Fresh coriander
- Juice ½ lemon
Chop onions and garlic. Melt 1 tbsp coconut oil on medium heat and add onion, garlic and spices. Let cook, stirring occasionally for 4 minutes. Add broccoli, cherry tomatoes, tofu, yeast and tamari. Cook for 5 minutes with the cover on low heat.
Add spinach, spring onion and sesame seed. Cook for 2 minutes on high heat. Sprinkle sprouted mungo beans and coriander on top. Drizzle with lemon juice. Serve immediately.
Tips: if you miss the eggs taste sprinkle with black salt (kala namak), it’s absolutly amazing!
You May Also Like

Detox, is it really necessary?
September 18, 2019
Little seeds, little bomb!
May 20, 2019