Tufu Veggie Scramble

Why this is peri-perfect… Tofu gives us a powerful plant-based protein that supports muscle maintenance and helps stabilise blood sugar. A little potato adds just enough carbohydrate to keep energy steady, while mushrooms bring a deep savoury flavour that makes the dish satisfying without needing much oil. Turmeric adds a warm golden colour and natural anti-inflammatory compounds, making this the perfect breakfast, lunch… Or dinner.

Ingredients: 2 serves

400g firm tofu, drained
150g potato, diced small
150g mushrooms, sliced
2 spring onions, sliced
1 cup baby spinach
1 tsp olive oil
2 cloves garlic, minced
½ tsp turmeric
½ tsp smoked paprika
1 tbsp nutritional yeast
Salt & pepper
squeeze lemon juice

Instructions:

Place diced potato in a small pan with water and simmer 6–8 minutes until just tender. Drain.
Heat olive oil in a large pan over medium heat. Add mushrooms and cook 4–5 minutes until golden.
Add garlic and spring onion. Cook for 1 minute until fragrant.
Crumble the tofu directly into the pan with your hands so it resembles scrambled eggs.Add turmeric, smoked paprika, nutritional yeast, a big pinch of sea salt and pepper.
Stir well and cook 3–4 minutes.
Add the cooked potatoes and spinach.
Cook another 2 minutes until spinach wilts and potatoes brown on the edges.
Finish with lemon juice, parsley, and sprinkle on extra smoked paprika.

Per Serve: Calories: 300, Protein: 30g, Carbohydrates: 22g, Fat: 11g, Fibre: 5g