Scrambled tofu

Done with your work out? Looking for a healthy meal filled with protein? Enjoying tofu to the max? Or all the above, like me? (’cause there are days that I’m done with working out πŸ˜‰) Then make yourself a delicious lunch, or a late ‘after to much partying’ mid-afternoon brunch. And visit your local health store or search online for nutrition yeast and kala namak. Nutrition yeast gives your meal a nice salty and ‘cheesy’ bite, while kala namak takes you back in time and brings the ‘scrambled eggs’ flavour to life. Only this meal is made without hurting anyone. Protein and muscles impossible with this mixture of tofu and spinach? Yeah, remember how many times Pop’Eye had that problem? Exactly, nonπŸ’ͺ. Enjoy your meal!

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⁃ 500 g (17 oz) tofu
⁃ 150 g (1 cup) chestnut mushrooms, chopped
⁃ 250 g (1 cup + 2/3 cup) cherry tomatoes, chopped
⁃ 2 small red onions, finely chopped
⁃ 2-3 garlic cloves, chopped
⁃ small bag of (baby) spinach
⁃ 4-6 tbsp nutrition yeast
⁃ 1-2 tsp kala namak (Himalayan black salt)
⁃ 1 tbsp turmeric powder
⁃ salt and pepper to taste
⁃ oil, to bake
⁃ 4 slices of toasted bread

Serves: 2-4 persons
Extra needed: pan, knives, cutting board and bowl

Drain your tofu and press it for at least 20 minutes. I use a clean tea-towel and put it on a plate. I put another plate on top and weigh it down with a few cookbooks.
Crumble the tofu and mix with the nutrition yeast, kala namak and turmeric. Set aside.
Heat up a pan on middle heat fire, add oil.
Fry the onions and garlic for a couple of minutes.
Add the chestnut mushrooms and bake until they reduce in volume.
Add the tofu mixture and spinach. Cook for a few more minutes to heat through.
Turn off the heat and add the tomatoes.
Serve with 2-4 slices of (toasted) bread. Enjoy your protein lunch!


Categories: Lunch

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