This is a great alternative if you are intolerant to eggs or choose not to eat eggs for any other reason. Tofu is also a fantastic source of calcium.
Ingredients, serves 2
2 teaspoons olive oil
225g natural tofu
2 tablespoons nutritional yeast (with added B12 if possible)
½ teaspoon turmeric
½ teaspoon sweet paprika
¼ teaspoon black lava salt (such as kala namak which has a slight sulphurous taste)
½ teaspoon garlic powder
50-100ml vegetable stock
Chopped coriander or parsley to garnish
80-100g vegetables of choice – I used kale and plum vine tomatoes
Carbohydrate option: ½ slice sourdough, two oat cakes.
Method
- Measure the spices and nutritional yeast into a bowl.
- Mash the tofu gently with a fork.
- Heat the olive oil in a frying pan, add the tofu and stir until warmed through.
- Add the spices and stir through thoroughly.
- Add some vegetable stock to make it moist.
- Garnish with chopped coriander or parsley
- Serve with extra kale, charred plum tomatoes. Add some carbs if you feel you need them.
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
