Name: Scrambled Vegetable Tofu with Sweet Potato Slices and Avocado
Prep time: 15 min
Cook time: 15 min
Yield: 2 Peopl
Ingredients: 1 large Sweet potato (cut into thin long slices - do not remove peel); 1 tbsp Extra virgin olive oil; 1 tbsp Coconut Oil; 6 Mushrooms (sliced); 1 onion (chopped finely); 1 Clove garlic, crushed; Half Red pepper, chopped; 250 g firm tofu (Drained and dried on kitchen towel); 1 tsp smoked paprika; Half tsp (turmeric); 1 tbsp Nutritional yeast; 2 tsp tamari sauce; 75 g Spinach; 1 small avocado; 6 Plum Tomatoes (quartered); Sea salt and black pepper for seasoning

Scrambled Vegetable Tofu with Sweet Potato Slices and Avocado

This is a delicious alternative to the traditional scrambled eggs on toast. The sweet potato is used as an alternative to toast and the tofu and veg is an alternative to eggs. This is a low carb, nutrient dense, vegan dish which is full of flavour and packed with phytonutrients.

Prep Time

15 Mins

Cook Time

15-20 mins mins

Servings

Peopl

Ingredients

1 large Sweet potato cut into thin long slices – do not remove peel
1 tbsp Extra virgin olive oil
1 tbsp Coconut Oil
6 Mushrooms sliced
1 onion chopped finely
1 Clove garlic, crushed
Half Red pepper, chopped
250 g firm tofu Drained and dried on kitchen towel
1 tsp smoked paprika
Half tsp turmeric
1 tbsp Nutritional yeast
2 tsp tamari sauce
75 g Spinach
1 small avocado
6 Plum Tomatoes quartered
Sea salt and black pepper for seasoning

Prep Time

15 Mins

Cook Time

15-20 mins mins

Servings

Peopl

Ingredients

1 large Sweet potato cut into thin long slices – do not remove peel
1 tbsp Extra virgin olive oil
1 tbsp Coconut Oil
6 Mushrooms sliced
1 onion chopped finely
1 Clove garlic, crushed
Half Red pepper, chopped
250 g firm tofu Drained and dried on kitchen towel
1 tsp smoked paprika
Half tsp turmeric
1 tbsp Nutritional yeast
2 tsp tamari sauce
75 g Spinach
1 small avocado
6 Plum Tomatoes quartered
Sea salt and black pepper for seasoning

Instructions

Place sweet potato in the ovenproof dish and brush liberally with olive oil and half of the smoked paprika – place in oven on 180C for 10-15 mins or until soft.
Meanwhile in a frying pan melt coconut oil and lightly fry onion for 5 mins before adding the mushrooms, garlic and red pepper. Cook until the vegetables are soft.
Crumble over the tofu and stir in the spices, nutritional yeast, and tamari. Season.
Cook for a further 3 mins and then add the spinach leaves and stir until the spinach has wilted.
Spoon onto 2 plates and add the sweet potato, chopped avocado and tomato.

Womens Optimum Nutrition

Scrambled Vegetable Tofu with Roasted Sweet Potato Slices and Avocado

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