Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 medium tomatoes
- 3 capsicums
- 1 bunch parsley
- 4 spring onions
- 4 slices crusty bread
- 375grams portobello mushrooms
- 1/2teaspoons turmeric
- 1tablespoons olive oil
- 1/4 cup Macro nutritional yeast flakes
- 600grams Macro satay tofu, 3 packets
- 1 cup frozen baby peas
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
35.8grams
Fat
20.4grams
Carbs
43.2grams
Sugars
23.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place tofu in a food processor and process until medium chunks form resembling scrambled egg.
Step 2 of 4
Heat 1/2 tbs oil in a large frying pan over medium heat. Add tomatoes, cut-side down, and cook for 2 minutes or until starting to colour. Flip and cook for a further minute, then remove from pan and season with pepper. Add remaining oil to pan and add mushrooms. Cook for 2 minutes each side or until starting to colour. Remove from pan and season with pepper.
Step 3 of 4
Add tofu to the hot pan. Add turmeric and stir to colour tofu, then add capsicum and peas and cook for 2-3 minutes or until capsicum has softened slightly and peas are heated through. Stir through parsley, spring onion and nutritional yeast flakes.
Step 4 of 4
Serve tofu scramble on toast with mushrooms and tomatoes on the side.
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