Sweet Potato, Kale & Tofu Scramble

PREP 5 MIN
•
COOK  30 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

350g sweet potatoes, orange diced

1 olive oil spray

1⁄2 tsp ground cinnamon

salt & pepper, to taste

Tofu Scramble

1 olive oil spray

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

Methodbased on 2 servings
1

Preheat oven to 180°C/fan 160°C/gas 4. Line baking tray with baking paper.

2

Spray sweet potato with oil and dust with cinnamon, salt and pepper in a bowl. Scatter over baking tray and roast for 30 minutes.

3

While potato is cooking, heat a non-stick frypan over medium heat. Crumble tofu into a bowl, spray with oil and toss with curry powder, garlic powder and season with salt and pepper. Toss well to coat. 

4

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. 

5

Divide scramble between plates and serve with sweet potato and lemon wedges.

Nutritional Informationper serving

Energy (kJ)

1344 kJ / 321 cals

Protein

20.1 g

Fat

11.1 g

Sat. Fat

1.5 g

Carbs

28.8 g

Sugar

12.7 g

Fiber

13.1 g

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