• Bianca Maree

Scrambled Tofu

Updated: Aug 4, 2019

Serves 4


500g silken tofu 4 x slices of Rye Bread. 250g baby spinach 1 x hass avocado. 2 x Roma tomatoes, diced. ½ x red capsicum, diced. ½ x green capsicum, diced. ½ x yellow capsicum, diced. 1 x medium zucchini, diced. 1 x medium brown onion, diced. 1 x tablespoon garlic paste. 1 x tablespoon sesame oil. 2 x tablespoons tamari. ½ x fresh chilli diced.


1. Heat pan with sesame oil. Add onion, chilli and garlic & allow to lightly brown. Add capsicum, zucchini & tomatoes to pan. Allow to cook for 3-4 minutes. 2. Add silken tofu. Evenly break up in using the flat edge of a spatula. Allow to mix thoroughly with vegetables before adding Tamari. 3. Add in baby spinach and allow to wilt down. If desired, add more Tamari to the pan. Allow to cook for a further 2-3 minutes before serving. Ensure capsicum is soft before eating. 4. Toast Rye bread to desired cooking level. Serve each slice with ¼ x avocado

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