Ultimate Low FODMAP Vegan Herby Tofu Scramble
How to Make It
Step 1
Drain the water from the tofu and squeeze out any excess liquid. Place the tofu in a bowl and crumble it with a fork. Add the ground turmeric, nutritional yeast, red pepper chili powder, cumin seeds, caraway seeds, and soy sauce. Stir to combine
Step 2
Set a large frying pan over medium heat. Pour in the garlic-infused oil. Add the tofu mixture to the pan and saute for a couple of minutes.
Step 3
Finely chop the chives, cilantro, and the green ends of the scallions. Add them to the pan, and stir through the tofu scramble. Cook for a further 3-4 minutes. Place the cherry tomatoes on the side and leave them until their skins begin to split and blister.
Step 4
Divide the tofu scramble equally between 2 plates. Serve with the cherry tomatoes, a portion of mixed salad leaves, and gluten-free or Keto toast (optional). Finish with a good grind of black pepper and olive oil (optional).
Ingredients
- Garlic Infused Olive Oil (Low FODMAP Safe) – 1 tbsp
- Tofu, raw (not silken), not cooked, extra firm, not drained – 300 g
- Turmeric Ground – 0.5 tsp
- Nutritional Yeast – 1 tbsp
- Chili powder – 1 tsp
- Cumin, seed – 0.5 tsp
- Caraway seed – 0.5 tsp
- Soy sauce – 1 tbsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 15 g
- Chives Fresh Or Raw Herb – 15 g
- Scallions or spring onions, tops only, raw – 20 g
- Tomato raw (includes cherry, grape, roma) – 90 g
- Salt and Pepper, to taste – 0.25 tsp
- Lettuce, mixed greens – 1 cup