Scrambled Tofu with Kale & Broccoli

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This weeks Recipe of the Week is Scrambled Tofu with Broccoli & Kale ~ a recipe inspired by local Vegan Cook & Author Anthea Amore from her recent cookbook ‘Hungary; for more crazy good vegan food’.

Traditionally eaten for breakfast, this recipe can really be enjoyed any time of day.

Serving Size: 4-6 serves

Ingredients:

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)

Method:

1. 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.
2. 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.
3. 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