When I first heard of scrambled tofu a few years back I have to say I was sceptical! I am now a massive convert, and love it for a high protein plant-based brekky, or light lunch/dinner that also ticks the anti-inflammatory box. This version has also been made low fodmap for those of you with sensitive tummies.
1 tbs garlic-infused extra virgin olive oil
½ tsp ground turmeric
½ tsp ground cumin
1-2 tsp finely grated fresh ginger
200g firm tofu, crumbled
150g grape or cherry tomatoes, halved
2 slices low fodmap bread (such as 100% spelt sourdough), toasted
Handful baby rocket leaves, to serve
1. Heat oil in a medium non-stick frying pan over medium heat. Cook spices and ginger, stirring, for 30 seconds or until fragrant. Add half the tomatoes and cook, stirring, for 1 minute. Add tofu and cook, stirring, for 2-3 minutes or until warmed through and evenly coated in the spice mixture.
2. Serve tofu mixture and remaining tomatoes on toasted bread, topped with rocket leaves.
You can replace the turmeric with paprika or curry powder.
If you like things really spicy, try adding a pinch of dried chilli flakes.