Scrambled Tofu with Vegetables on Sourdough
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tbsp soy sauce
1 cup frozen peas
375g firm tofu, grated
1 carrot, grated
1 broccoli head, broken into florets, stalk diced
3 mushrooms, sliced
½ red capsicum, diced
1 handful spinach leaves
4 sourdough slices, toasted
In a small bowl, place one teaspoon of ground cumin, one teaspoon of ground coriander, one teaspoon of turmeric. Measure two tablespoons of soy sauce into a bowl. Measure one cup of frozen peas into a bowl.
Add ¼ cup of water to a hot wok. Add the grated tofu and spices and mix well to coat the tofu. Add the diced capsicum and broccoli stem. Add the sliced mushroom, broccoli florets carrot and frozen peas. Stir well over a high heat for two minutes. Add the soy sauce. Continue to stir over a medium heat until the vegetables are softened. Add shredded spinach leaves and stir. Season with salt to taste and serve on toasted sourdough.
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