Recipes, Breakfasts

PUMPKIN AND SPINACH SCRAMBLED TOFU

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This recipe is almost as quick and easy to make as the Scrambled Eggs I used to make many years ago. Teamed with some avocado on toast, it makes a nutritious breakfast that will help you to power through your morning. It can be constantly adapted by using seasonal vegetables of your choice.PUMPKIN AND SPINACH SCRAMBLED TOFU

Serves 2

INGREDIENTS

  • 1 onion diced finely
  • 1 tomato diced
  • 1 cup pumpkin chopped into small chunks (I like to leave the skin on)
  • 1 cup chopped spinach (I used Ceylon Spinach See Summer Green Winners)
  • 1 tsp turmeric
  • 1 dessertspoon onion flakes
  • 1 TB tamari
  • 1 tsp salt
  • 50 g of firm tofu (grated)

METHOD

  1. Put a little oil or water in frying pan (I prefer to use water)
  2. Add all ingredients together adding the spinach last after the other ingredients have softened a little
  3. Gently saute until cooked (May need to add a little extra water to stop vegetables sticking.

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