Tofu Scramble with Roasted Kumara
If you are trying to lower your cholesterol but have a weakness for scrambled eggs, you are not alone. Giving up your favorite breakfast foods can be hard, but luckily, it is no longer necessary. With this tofu scramble, you'll feel like you're indulging in your favorite cheat meal while actually nourishing your body with a great source of plant-based protein and essential amino acids. Of course, pairing your tofu scramble with some vegetables will make this tasty meal even healthier and more filling.
|Preheat the oven to 400 degrees F or 200 degrees C.|
|Peel the kumara and cut them into pieces. Place them on an oven tray lined with baking paper. Drizzle them with the olive oil, season with salt and freshly ground black pepper and toss to combine. Roast for 25 minutes.|
|Meanwhile, wash, peel and cut all the vegetables into small pieces. Cut the tofu into small squares and squeeze them with your hands to remove any excess water, then use a fork to crumble into bite-sized pieces.|
|Put one tablespoon of coconut oil in a hot pan, add the crushed garlic, onion and spring onion. Saute for about 5 minutes and add the red bell pepper, tofu, and spinach. Cover and cook for a few minutes, stirring occasionally.|
|Add all of the spice mix ingredients into a bowl and stir to combine. (turmeric, cumin, chili, tamari, salt, pepper and a bit of water).|
|Pour the spice mix/sauce and stir immediately, cook for another 5 minutes until tofu is slightly browned. Adjust spices to your liking and serve with the kumara.|