Energy & Beauty Tofu Scramble
With Vitamin B Complex for Skin, Hair & Nails
B2, B6, and Magnesium give you an energy boost
Vegan and very tasty 💚
This dish is loaded with B-vitamins. You get a double benefit: beauty from within AND more energy. Enjoy it and become more beautiful and energized!
Ingredients:
- 225 g (8 oz.) firm Tofu
- 4 tbsp Oil
- 1 Cauliflower, broken into florets
- ½ Red Onion, sliced
- 5 tbsp Tandoori Masala Spice
- Salt & Pepper
- 70g (1 cup) Kale, chopped
- 35g (¼ cup) Kalamata Olives
- 5g Parsley, chopped
Instructions:
1. Preheat the oven to 200°C (390°F). Prepare a baking sheet lined with parchment paper.
2. Wrap the tofu in a kitchen towel and place something heavy on it to press out as much liquid as possible.
3. Meanwhile, in a large mixing bowl, combine onion and cauliflower with 2 tbsp oil, 3 tbsp Masala spice, salt, and pepper. Place the vegetables on the parchment-lined baking sheet and bake in the preheated oven for 20 minutes.
4. Add kale to the mixing bowl and toss with another tablespoon of oil and Masala spice. Season with salt and pepper. Massage the kale with your hands to coat it with the oil-spice mixture.
5. After 20 minutes of baking time, stir the cauliflower and onion, and add the kale. Bake for an additional 5 minutes.
6. In the meantime, preheat a large pan over medium heat.
7. Place the tofu in a bowl and crumble it with a fork. Add olives, 1 tbsp oil, and Masala spice. Season with salt and pepper, and add half of the parsley.
8. Once the pan is hot, add the remaining tablespoon of oil and sauté the tofu for about 5 minutes until it's browned and dry.
9. To serve, arrange the vegetable mixture on plates and add the tofu scramble. Garnish with the remaining parsley and serve immediately.
You can store leftovers in an airtight container in the refrigerator for up to 2 days.
Preparation 10 min
Cooking Time 20 min
Calories 446
Fat 36 g
Carbohydrates 20 g
Protein 18 g
Fiber 9 g
*per serving
