Scrambled Tofu

This is lovely for breakfast, or lunch or with a fry up for dinner. Full of protein and calcium.

1. drain and squeeze out the tofu.

2. heat 1 tablespoon of rapeseed oil in a frying pan.

3. chop up an onion/leek and fry until soft

4. add a couple of mince garlic cloves

5. add a chopped up pepper

6. add the squeezed out tofu

7. add a couple of teaspoons of cumin

8. add half a teaspoon of paprika

8. add half a teaspoon of chilli

9. add a tablespoon of soya sauce

10. add some mushrooms/tomatoes

11. add a dash of water if necessary

12. leave to cook for about five minutes

13. add a tablespoon of dried parsley

14. add a couple of tablespoons of nutritional yeast flakes

15. add salt and pepper to taste I served mine on toast for breakfast.

Can be stored in the fridge in an airtight container for about 3 days. Makes great sandwich fillings for lunchboxes. This recipe is enough for 4 servings. Hope you enjoy making this and eating it as much as I do.