Turmeric Tofu Scramble With Cherry Tomatoes
-100 gms organic firm tofu
-1 teaspoon turmeric powder
-1/4 teaspoon cayenne pepper
-freshly ground black pepper
-1/2 teaspoon fine sea salt
-2 tablespoons low fat milk
-olive oil for cooking
-bunch of baby spinach
– 1/2 avocado cut
-Drain the tofu from the water and break the tofu into small crumbs.
-Put into a bowl and press with a fork to get smaller crumbs.
-Add turmeric, pepper, salt and milk and stir well.
-Heat a medium nonstick skillet over medium-high heat and add oil.
-Add the tofu into the pan and cook for about 3-4 minutes stirring occasionally.
-Add the baby spinach and cover with a lid to allow the heat to steam the spinach.
-Turn the heat off when you do this and uncover and stir a couple times more.
-Serve hot with cherry tomatoes and sliced avocado on the side with a brown bread toast.
-Put some olive oil on a separate pan and add cut cherry tomatoes on it.
-add some mixed herbs and just cook over a bit or roast it in the oven.
-Serve on the side and enjoy!
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