breakfast scrambled egg with tofu

Name: breakfast scrambled egg with tofu
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Tofu Nature; 1 TEASPOON Tomato paste; 1/2 TEASPOON ground turmeric; 75 g young spinach; 100 g shiitake mushrooms; 1 small red pepper; 2 Spring onions; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Whole grain toast; 7-10 Tbsp mixed berries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Tofu Nature
1 TEASPOON Tomato paste
1/2 TEASPOON ground turmeric
75 g young spinach
100 g shiitake mushrooms
1 small red pepper
2 Spring onions
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Whole grain toast
7-10 Tbsp mixed berries

Directions

1
Cut the tofu into cubes. Stir tomato paste, turmeric and 1 tablespoon of water until smooth. Mix tomato mix and tofu cubes
2
Wash the spinach and drain well. Clean, clean and slice the mushrooms. Halve, clean, wash and cut the peppers into small cubes. Wash, clean and slice spring onions
3
Heat the oil in a coated pan. Sauté the peppers and mushrooms for about 3 minutes. Add the tofu and fry for another 3-4 minutes, crushing about half of the tofu. Finally, add spring onions and spinach and season with salt and pepper. Toast and add toast. Garnish with berries