Organic tofu is an excellent food from a nutritional and health perspective. Abundant with amino acids, iron and calcium, it’s the most popular source of protein for vegans and vegetarians.

INGREDIENTS

  • ¼ tsp smoked paprika 
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric 
  • ½ tsp garlic powder olive oil, for frying
  • 1 spring onion, finely sliced 
  • 150 g extra-firm tofu, drained 
  • 5 cherry tomatoes
  • ¼ avocado, diced
  • Pinch of freshly ground
  • Black pepper
  • 1 slice of rye bread, toasted

METHOD

  1. To prepare the seasoning: in a small bowl, mix together the paprika, cumin, turmeric and garlic powder. 
  2. Heat a little olive oil in a small, non-stick frying pan over medium heat. Add the spring onion and cook for 1 minute, or until softened.
  3. Using your fingers, break the tofu into small pieces and crumble into the pan. Sprinkle the seasoning over the tofu and mix well.
  4. Add the cherry tomatoes and avocado to the spiced tofu mixture and cook, stirring occasionally, for 5 minutes, or until the tomatoes begin to burst. Add a sprinkle of pepper and stir for another 2 minutes.
  5. Serve the scrambled tofu with the toasted rye and your morning coffee, if you like!

The Nourishing Cook by Leah Itsines is published by Pan Australia. $34.99. Out now.