Indian tofu scramble
380 cals, 20p, 23c, 20f (per meal)
6 oz (170g)
1 tsp (2g)
1 1/2 tbsp (23mL)
2 tsp (4g)
2 tsp (6g)
1/2 shallot (57g)
2 oz (57g)
4 oz, cherry tomatoes (113g)
14 oz (397g)
1
Preheat oven to 425°F (220°C). Add potatoes to a baking sheet and toss with half of the oil and some salt and pepper. Roast until tender, about 20-25 minutes.
2
Meanwhile, heat remaining half of the oil in a skillet over medium heat. Add spices, tomatoes, shallot, and some salt and pepper. Stir and cook for 1-2 minutes until fragrant.
3
Crumble tofu into the skillet and stir. Cook until tomatoes are nearly bursting and tofu is warmed through, about 5 minutes. Stir in spinach and cook until wilted, 1-2 minutes.
4
Add roast potatoes to the scrambled tofu and serve.