Breakfast tofu scramble
2 medium, lightly beaten
40 g, halved
4 individual, sliced
silken firm tofu
75 g, drained on paper towel, crumbled
- Whisk eggs together with turmeric in a medium bowl until combined. Season with salt and pepper.
- Heat a medium non-stick frying pan over medium heat. Add tomatoes, asparagus and 2 teaspoons water and cook, stirring, for 2 minutes or until just tender. Add egg mixture and cook, stirring occasionally, for 1–2 minutes or until softly scrambled. Stir through tofu. Serve sprinkled with pepper.