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SCRAMBLED TOFU

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Admittedly, scrambled tofu has been around as long as the veganism has been popular. Recipes of it are prolific in books, blogs and magazines. In health food cafes, it’s a staple. So, my little recipe is nothing new, except that it is the one I use and it’s not copied, just created using the spices I prefer. I don’t always use leeks and mushrooms, sometimes I substitute onions and zucchini which tastes equally delicious. I’m guessing there are other vegetable combinations that could also be tasty.

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Health benefits:

·       Tofu is made from soybean curds. It is naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of iron and calcium.

·       It is an important source of protein, especially for vegans and vegetarians.

·       It may help lower "bad" LDL cholesterol.

·       It may offer relief for certain symptoms of menopause.

·       One block of tofu contains 177 calories.

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SCRAMBLED TOFU

V, DF

Serves 2

 

1 leek, finely sliced

2 garlic cloves, minced

8 mushrooms, finely sliced, optional

1 teaspoon cumin

1 teaspoon turmeric

½ teaspoon paprika

¼ teaspoon chilli

3 tablespoons nutritional yeast

400 grams/14 ounces firm tofu

3-4 tablespoons water

handful parsley, roughly chopped

In a large frypan, on medium heat, sauté the leeks until transparent, add garlic and mushrooms and cook until soft. Add spices and nutritional yeast and stir to mix. Mince tofu with a fork. Add tofu to the frypan and stir to mix, adding a little water if needed. Pour in the spices over the tofu mixture and stir. Adjust flavours, if desired. Gently heat. Mix in chopped parsley and serve on toasted sourdough. Enjoy!