Sweet Potato, Kale & Tofu Scramble
PREP 5 MIN•COOK 30 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
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 (400g bunch) roughly chopped
1⁄2 lemon cut in wedges
Preheat oven to 180°C/fan 160°C/gas 4. Line baking tray with baking paper.
Spray sweet potato with oil and dust with cinnamon, salt and pepper in a bowl. Scatter over baking tray and roast for 30 minutes.
While potato is cooking, heat a non-stick frypan 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 pan 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
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