Scrambled Tofu with Chilli

Place quinoa and 1/2 cup salted water in a saucepan and bring to the boil. Simmer covered for 10 minutes or until water has been absorbed and quinoa is tender, cover and set aside.

Heat a frypan over low to medium heat and toast almonds for a few minutes until golden and set aside. Add oil to frypan and cook onion and celery for a few minutes over medium heat.

Add turmeric and cook for 1 minute. Add tofu, tamari and cooked quinoa and stir to combine. Cook for a few minutes until heated through.

NOTE: Be careful not to overcook, as this will toughen the tofu.

Adjust seasonings, then sprinkle with parsley, chilli and almonds to serve.

Energy 1757.46 kJ

Calories 419.76 cal

Protein 23.85g

Fibre 9.12g

Fat 27.99g

Sat. Fat 3.48g

Carbs 14.42g

Sugar