Turmeric Tofu Scramble With Cherry Tomatoes

INGREDIENTS:
-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
-cherry tomatoes
– 1/2 avocado cut

Directions-
-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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