13 Oct Scrambled Tofu with Nut Butter, Avocado and Mushrooms
Avocado, tomato and mushrooms on sourdough toast with a dollop of BNUTZ.
This is a perfect in-between-meal, Sunday lie in calls. It requires little time for something very satisfying and tasty.
Avocados are very high in a fatty acid called oleic acid, this is also found in olive oil. This combined with BNUTZ macadamia nut is just brilliant for reducing LDL cholesterol (bad cholesterol.
Mushrooms are great for the immune system, this is due to them being high in polysaccharides. The type found in mushrooms ate beta-glucans these have been shown and proven to increase the production of white blood cells and their response to pathogens or damaged cells. A small amount of these daily can really help boost your immune system and keep you fighting fit.
Vegan Scrambled Egg
- 1 x 280g block of firm tofu
- 2 garlic cloves
- 3 spring onions
- 1 x 300g block silken tofu
- 1⁄2 tbsp dairy-free butter
- 1⁄4 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp kala namak (black salt)
In a glass dish smash 1 large avocado with a pinch of salt and pepper, drizzle with a little pumpkin oil.
Slice the tomatoes.
Peel and grate the garlic. Finely slice the spring onions. Place the silken tofu in the food processor and blitz to a smooth cream.
Pop the frying pan over a medium heat. Add the dairy-free butter and melt. Add the sliced spring onions and stir for 3–5 minutes. Add the garlic and stir for 1 minute. Add the turmeric, black pepper and kala namak and stir into the onions.
Put your sourdough in the toaster.
Drain any liquid from the pressed firm tofu. Pour the creamed silken tofu into the frying pan and stir everything together. Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan. Fold everything together for 1–2 minutes to completely warm through. Take the pan off the heat.