SCRAMBLED TOFU, RED ONION 
AND ROAST TOMATO BREAKFAST

Serves 4. GF, NF

300g organic tofu

1 red onion

8 tomatoes on the vine

Handful of fresh basil

1 tsp oregano or mixed herbs

1 tsp turmeric 

1 tsp black pepper

Method
Heat the oven to 180 degrees Celsius.
Place the vine tomatoes on a baking tray, drizzle with olive oil, season and roast for 7-10 minutes until soft.
Crumble the tofu with your hands into small pieces into a mixing bowl. Add the turmeric, black pepper, herbs and mix well.
Dice the onion and fry in coconut oil until soft and translucent. Add the tofu and fry until the tofu is slightly crisp and golden brown, around 3-5 minutes in total.
Serve on rye bread with vine tomatoes and freshly torn basil.

mm

"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
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