Scrambled Tofu with Kale & Broccoli
Traditionally eaten for breakfast, this recipe can really be enjoyed any time of day.
Serving Size: 4-6 serves
250g firm tofu, crumbled
Cold pressed extra virgin olive oil
1 small clove of garlic, finely diced
3 tablespoons of finely grated fresh turmeric
1 tablespoon finely grated fresh ginger
1/4 teaspoon cracked black pepper
1/2 teaspoon sea salt
1 spring onion, finely sliced
1 tablespoon tamari (gluten-free soy sauce)
1/2 tablespoon savoury yeast flakes
1 cup finely chopped broccoli florets
1 tablespoon lemon juice
1 cup of kale, finely shredded
2 tablespoons roughly chopped fresh curly parsley
2 slices of sourdough (per person) (or gluten free alternative)
1 sprig of fresh thyme to garnish (optional)
- Saute the tofu in a little olive oil with the garlic, turmeric, ginger, pepper, salt, spring onions, tamari and yeast flakes on medium heat for 2 – 3 minutes.
- Once the tofu is golden, add the broccoli and lemon juice and saute for a further minute or two. Add the kale and cook until it softens and wilts.
- Prepare the sourdough in the grill or a toaster and then serve the scrambled tofu either aside or on top, garnishing with the chopped parsley and thyme. Enjoy.
Gluten Free | Dairy Free | Refined Sugar Free