Tofu Veg Breakfast Scramble

Ingredients

• 250 g extra-firm tofu
• 80 g spinach
• 180 g mushrooms
• 1 large bell pepper
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp turmeric
• 1 garlic clove
• to serve avocado
• 2 tbsp sliced spring onion

Method

1. Step 1

   Roughly chop the spinach (80 g), slice the mushrooms (180 g), and slice the bell pepper into thin strips (1 large).

2. Step 2

   Heat a non-stick pan over medium heat and add a little oil.

3. Step 3

   Cook the vegetables for 2 to 3 minutes until they soften slightly.

4. Step 4

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

5. Step 5

   Add the extra-firm tofu to the pan and stir slowly with a spatula so soft curds form instead of dry pieces.

6. Step 6

   Cook just until the eggs or tofu are set but still moist.

7. Step 7

   Finish with avocado and spring onion and serve immediately.