This tofu scramble is the perfect high protein plant-based meal. I love this recipe because it’s super tasty, super quick, and made all in one pan!

Ingredients:

1 chopped leek stem
1 cup of mushrooms
1 tbsp of miso paste
1 tbsp of Moroccan ( I used Mingle low fodmap no nasties seasoning)
3 crushed garlic cloves
2 tsp of fresh turmeric
1 300g firm tofu
1 can of chickpeas
¼ cup capsicum
¼ cup tomato
¼ cup of Parsley
½ cup of nutritional yeast

Method:

1. Add leek and mushroom with crushed garlic, ginger, turmeric and miso to sauté for 3 minutes in a heated pan. 
2. Add chickpeas, moroccan seasoning, nutritional yeast and sauté for another 3 minutes.
3. Add any fresh vegetables on hand, I had capsicum and tomato and stir through. Throw in parsley, salt, pepper and a generous amount of fresh lemon juice to finish.
4. Serve on a fresh bed of greens, topped off with broccoli sprouts and sauerkraut or kimchi for added fibre, prebiotics and flavour!
5. Enjoy! 

Serves 2