Curry Tofu Scramble with Herbed Mushrooms & Spinach

Serves 4

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Scramble ingredients
  1. 6 tbsp nutritional yeast
  2. t tbsp dijon mustard
  3. 1 large block of fresh firm tofu
  4. 2-3 tbsp curry powder (to taste)
  5. 1 tbsp tomato paste
  6. 1 cup veggie stock
  1. (Makes 1 serving)
  2. 1 cup cooked frozen spinach
  3. 1 cup chopped brown mushrooms
  4. 1 tbsp chopped chives
  5. 1 tbsp chopped fresh oregano
  6. 1 cup curly cut carrots
Scramble preparation
  1. Crumble tofu into pan
  2. cook until tofu has shrunk significantly and is browning (depends on how big your block is, approximately 10 mins)
  3. add curry powder, mustard & nutritional yeast
  4. continue to cook until tofu returns to a brown (approximately another 5 mins)
  5. enjoy! with veggies or vegan sausages or toast.
Vegetables preparation
  1. Thaw spinach
  2. chop mushrooms, chives, oregano
  3. add spinach & mushrooms to pan
  4. add stock & tomato paste
  5. cook until mushrooms are tender & have released their juices into the spinach and stock has reduced
  6. add herbs & combine well
  7. spiralise carrots to make curly carrots
  8. enjoy! with tofu scramble or as a side.
Adapted from Submitted by
Adapted from Submitted by
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