699
Calories
45g
Protein
52g
Fat
13g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Tofu, firm - 200 g
- Turmeric - 1 g (0.25 tsp)
- Parsley, chopped - 5 g (1 tbsp)
- Tomato - 130 g
- Almond - 30 g
- Curly kale, sliced - 260 g (2 cup)
- Low carb bread - 40 g
How to make:
- First trim the curly kale and steam for 5 to 10 minutes, or until softened. Set aside
- Finely chop the parsley and roughly chop the almonds
- Chop the tofu and use a fork to crumble it into bite-sized pieces
- Add some oil to a frying pan and when hot add the tofu, turmeric powder, a pinch of sea salt and some freshly ground black pepper
- Stir until well combined and cook over a medium-high heat for 5 to 10 minutes, stiring occasionally
- Place the scramble on a plate with the steamed kale and sliced tomato, scatter with the chopped parsley and almonds
