Tofu is not something I add to my shopping basket in a hurry.

I don’t particularly think it’s tasty so whenever I make it my habit is to chuck it into a curry. Tofu however is a complete protein and it’s not something you should overlook in the stores if you’re a vegetarian or a vegan.

It also contains anti-infammatory agents as well as antioxidants. It’s considered low FODMAP and has a good amount of fibre, potassium, magnesium, and iron in it. FODMAP stands for fermentable oligo-di-mono-saccharides and plyols. That’s the science used to label pockets of carbohydrates that trigger digestive issues like bloating, gas, and extreme tummy pain. I suffer from bad bloat when I eat certain carbs that don’t easily digest in my body.

This meal was made with silken Tofu that I bought from Woolies. I had intended to make a chickpea curry with it but because it wasn’t hard, I instead decided to smash it up into an easy scramble. The best part of this meal is that you can freeze, reheat and keep it refrigerated for up to four days.

Did you know: Tofu’s origin rests in China. It’s made from condensed soy milk that is pressed into blocks and cut up. Tofu may be high in protein, but it’s also high in fat. It is however low in calories and it is quite nutrient dense.

Ingredients

1 packet of silken Tofu, cut in blocks (I buy mine from Woolworths)

1 tsp olive oil

pinch of turmeric

salt to taste

black pepper

chili flakes (can omit if you prefer)

coriander for garnish

Method

1. In a large frying pan, heat oil, add chili flakes and blocks of tofu.

2. With a wooden spoon, break the Tofu in the pan until it resembles a crumbly texture.

3. Add salt to taste and cook it like this for between 5 and 10 minutes.

4. Take it off the heat and serve it on toast, with rocket, tomato and cracks of black pepper. Or however you enjoy your scrambled eggs.