Eating Mediterranean – Scrambled Tofu



  • ⅓ cup red capsicum, diced
  • ⅓ carrot, diced finely
  • 1½ spring onions, chopped
  • ⅓ clove garlic, minced
  • ⅛ tsp. ground cumin
  • pinch of ground turmeric
  • 150g medium tofu, drained and crumbled
  • ¼ tbsp. Passata Tomato Sauce
  • 1 tsp. chopped basil
  • 1 cup tomatoes, diced
  • ½ avocado, diced

Heat large non-stick frypan over medium heat and coat with cooking spray. Add capsicum and carrot, and cook 7 minutes, or until just tender.

Stir in spring onions, garlic, cumin, and turmeric, and cook 1 minute more.

Add tofu and Passata sauce, and cook 5 minutes, or until heated through and all liquid has cooked off.

Stir in basil, and serve with diced tomato and avocado.

Serves 2

Recipe from Malissa Corrie