Scrambled Tofu with Veggies Breakfast Print this recipe Details Serves: 2Number of ingredients: 11To prep: 10 minutesTo cook: 12 minutesDifficulty: Easy Nutrition per servingKilojoules: 920Calories: 220Protein: 18.5gFat: 11.5gSaturated Fat: 2.4gCarbohydrates : 6.6gCarbohydrates per 100g: 2.2gFibre: 7.8gSodium: 258mgPotassium: 744mg Ingredients 200 g firm tofu 1 tablespoon olive oil ½ small onion, finely diced 1 small capsicum, diced ½ cup mushrooms, sliced 1 cup baby spinach leaves ½ teaspoon turmeric ½ teaspoon smoked paprika 2 tablespoons grated cheese Salt & pepper, to taste Fresh parsley, chopped Method Drain tofu and pat dry with paper towel. Crumble it into small pieces with your hands or a fork. Set aside. Heat oil in a non-stick pan. Add onion, capsicum, and mushrooms, cook 5–6 minutes until soft. Add crumbled tofu, turmeric, smoked paprika, salt & pepper. Stir well to coat. Cook 5 minutes, stirring often, until heated through and slightly golden. Add spinach, cook until just wilted. Sprinkle with cheese Garnish with fresh parsley and serve warm.
