Tofu & Broccoli Scramble (ve, gf)

This is one of those recipes that make the perfect breakfast, lunch or dinner. It’s beautiful on its own, served with some rye sourdough or alongside roasted sweet potatoes. Top it with avocado slices or kimchi, you get the gist, it’ll be delicious whichever way you want to eat it!
It also makes a super nutritionally balanced base for your meals:

Tofu – high in protein, isoflavones (protect against age-related diseases) and minerals such as calcium. A number of studies have shown that tofu can prevent bone loss, heart disease, lower LDL cholesterol, support cognitive function and decrease cancer recurrence.

Broccoli – low in fat, high in fibre, vitamins and minerals and are, (in my opinion), the most understated superfood. They contribute to a healthy endocrine (that’s your hormones) and immune system, rank at the top of cancer-protecting foods, reduce inflammation and improve blood sugar – just to name a few. They’re also inexpensive and easy to find all year round.

• Ingredients

  • 200g broccoli

  • 2tbsp olive oil

  • 1 onion

  • 1tbsp nutritional yeast

  • 1tsp turmeric

  • 1.5tsp garlic powder

  • 1.5tbsp soy sauce

  • 300g tofu (preferably organic)

  • 2tbsp almond or oat milk

  • 1tbsp chopped chives

  • 1tbsp chopped coriander

  • salt and pepper, to taste

• Method

  1. Chop the broccoli into bite-sized pieces. Steam the broccoli for 5 minutes. Set aside.

  2. Finely slice the onion. Heat the olive oil in a non-stick frying pan and sauté the onion until soft.

  3. To the pan, ad the nutritional yeast, turmeric, garlic powder and soy sauce. Stir and cook for 1 minute.

  4. Crumble the tofu into the pan and stir well until the tofu is evenly coated in the spices. Cook for 3 to 5 minutes on medium heat.

  5. Stir in the plant-based milk and cook for another minute. Add the chives, coriander and steamed broccoli and mix it all together.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.