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350g sweet potatoes, orange diced
1 spray olive oil
1⁄2 tsp ground cinnamon
salt & pepper, to taste
Tofu Scramble
1 spray olive oil
1 1⁄2 tbs nutritional yeast
2 tsp curry powder
1⁄4 tsp garlic powder or 1 clove crushed
250g firm tofu drained
1⁄3 bunch of kale (14 oz bunch) roughly chopped
1⁄2 lemon cut in wedges
Preheat oven to 355°F. Line baking sheet with baking paper.
Spray sweet potato with oil and dust with cinnamon, salt and pepper in a bowl. Scatter over baking sheet and roast for 30 minutes.
While potato is cooking, heat a non-stick skillet over medium heat. Crumble tofu into a bowl, spray with oil and toss with nutritional yeast, curry powder, garlic powder and season with salt and pepper. Toss well to coat.
Add tofu to skillet and cook for 5 minutes, before gently stirring and cooking for a few more minutes. Add a little water if too dry and toss through kale. Continue to cook until tofu is cooked and kale has wilted.
Divide scramble between plates and serve with sweet potato and lemon wedges.
Energy (kJ)
1356 kJ / 324 cals
Protein
21.7 g
Fat
10.9 g
Sat. Fat
1.4 g
Carbs
28.2 g
Sugar
12.2 g
Fiber
13.6 g