Scrambled Tofu

This scrambled tofu pregnancy recipe is full of flavour and spice. Tofu is filling and satisfying, and with a selection of veggie sides this dish will keep you going all day. Remember to choose tofu made from organically grown soybeans and enjoy occasionally.

| Serves 2 |

Ingredients

1 tbsp coconut oil

1 small brown onion, diced

2 garlic cloves, crushed

1 red chilli, chopped (optional)

1 cm (½ inch) knob of fresh turmeric, peeled and grated, or 2 tsp ground turmeric

300g medium-firm organic tofu, drained and cut into 1cm cubes

1 tsp ground cumin

¼ tsp hot paprika

salt and pepper to taste

2-3 tbsp coconut or almond milk

Method

Heat the coconut oil in a large frying pan. Add the onion and sauté for 2-3 minutes.

Add the garlic and chilli and cook briefly, then add the turmeric and sauté until fragrant. Add the tofu and stir through.

Add the cumin, paprika, salt and pepper and stir well until the mixtures resembles a scramble.

Stir in the milk and remove from the heat.

Serve immediately, with warm vegetables such as sautéed greens, mushrooms, roasted sweet potato and enjoy any time of day.