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Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 100 g extra firm organic, non-GMO tofu
 1 tsp butter or for a dairyfree/vegan option: cooconut oil
Optional

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 2 chopped bok choy or 1/2 avocado
 0.50 tsp glutenfree organic soy sauce or curry powder
 0.50 onion, chopped
 0.50 yellow bell pepper
 3 cherry tomatoes or 1 tomato cut in half
1

Drain tofu and break into small junks by squashing it with a fork.

2

Finely chop onions, pepper and tomatoes.

3

Sauté onions on medium heat in some butter* until golden. Add pepper, tomatoes and bok choy and a dash of water. Keep sautéing on medium heat (5 minutes) until softened and kale wilted.

4

Add tofu, soy sauce and other seasoning of your choice (rosemary, oregano, sage). Stir using a wooden spatula until tofu resembles scrambled eggs and becomes nice and golden. Fry to taste without burning.

5

Serve with the half avocado finely sliced. Add a teaspoon of organic mayonnaise if you wish

Ingredients

 100 g extra firm organic, non-GMO tofu
 1 tsp butter or for a dairyfree/vegan option: cooconut oil
Optional

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 2 chopped bok choy or 1/2 avocado
 0.50 tsp glutenfree organic soy sauce or curry powder
 0.50 onion, chopped
 0.50 yellow bell pepper
 3 cherry tomatoes or 1 tomato cut in half

Directions

1

Drain tofu and break into small junks by squashing it with a fork.

2

Finely chop onions, pepper and tomatoes.

3

Sauté onions on medium heat in some butter* until golden. Add pepper, tomatoes and bok choy and a dash of water. Keep sautéing on medium heat (5 minutes) until softened and kale wilted.

4

Add tofu, soy sauce and other seasoning of your choice (rosemary, oregano, sage). Stir using a wooden spatula until tofu resembles scrambled eggs and becomes nice and golden. Fry to taste without burning.

5

Serve with the half avocado finely sliced. Add a teaspoon of organic mayonnaise if you wish

Tofu scramble

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