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AuthorMirthe EcklCategoryCow-dairy free, Gluten Free, High Protein Meal, Keto, Keto/ Low Carb Breakfast, Kids, Low Carb Lunch, Vegan, Vegan KetoDifficultyBeginner
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