Scrambled tofu

Simple, nutritious and satisfying. Scramble up some tofu whenever you fancy a change from eggs!

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2 garlic cloves, finely chopped
• ½ red chilli, finely chopped
• 2 medium tomatoes, quartered
• 2 spring onions (scallions), chopped
• 50g/1 cup button mushrooms, quartered
• 20g/¾ oz frozen peas
• ½ tsp turmeric powder
• 200g/7 oz tofu (beancurd), crumbled into small pieces
• Himalayan salt and ground black pepper
• 1 avocado, sliced, to serve

Method

1. Melt the coconut oil in a non-stick pan then add the garlic and chilli and sauté for 1 minute over a medium heat. Add the tomatoes, spring onions (scallions), mushrooms, peas and turmeric and cook for a further 3–4 minutes.

2. Add the tofu (beancurd), reduce the heat and cook for a further 3–4 minutes. Add salt and pepper to taste and serve hot, with the sliced avocado on top.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.