Scrambled Tofu Bowl

INGREDIENTS

FOR THE TOFU

  • 1 Tablespoon Olive Oil

  • 1 Spring Onion, chopped

  • 200gr Firm Tofu, drained and pressed

  • 1 Teaspoon Garlic Powder

  • 1/2 Teaspoon Ground Turmeric

  • 1/2 Teaspoon Sea Salt

  • 1/4 Teaspoon Dijon Mustard

  • 1/4 Teaspoon Apple Cider Vinegar

FOR THE KALE SALAD

  • 2 Handfuls of Organic Kale, hard stems removed

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1 Tablespoon Freshly Squeezed Lemon Juice

  • 1 Teaspoon Apple Cider Vinegar

  • Salt and Pepper to taste

  • Pinch of Red Chili Powder/Cayenne Pepper

  • 2 Radishes, thinly sliced into strips

  • 1/2 Large Apple, chopped

  • 1 Small Tomato, chopped

  • Handful of Pumpkin Seeds

  • INSTRUCTIONS

  1. Drain the tofu and place it in a shallow bowl. Place a plate on top of it. Now place 2 x 400gr food cans on top of the plate to weight it down. Set aside for 15 minutes, then drain the tofu once more to get rid of any excess liquid.

  2. Tear the kale into bite-sized pieces and place into a salad bowl.Add the olive oil, lemon juice, apple cider vinegar, salt, pepper and red chili powder/cayenne pepper and use your hands to massage the kale with this mixture.

  3. Add the radishes, apple, tomato and pumpkin seeds and mix.While waiting for the kale to absorb most of the dressing and become soft start with the scrambled tofu.

  4. Heat the oil in a medium, non-stick frying pan. Fry the spring onion for a few seconds before crumbling in the tofu. Sprinkle over the garlic powder, turmeric and sea salt. Stir to combine until the turmeric is completely dispersed. Whisk together the mustard and apple cider vinegar, pour over the tofu and cook the mixture for 10-15 minutes, stirring occasionally. Taste for seasoning before transferring the tofu to two bowls.

  5. Divide the salad in between each bowl and enjoy!

SERVES 2