| 1 minute to read
Tofu Scramble with Peas and Beans
- Tofu 100 grams
- Kidney Beans 50 grams
- Green Peas 50 grams
- Spinach 50 -75 grams
- Grated Carrots 30-45 grams
- Mustard Seeds
- Coconut Oil 1.5 tbsp
Heat coconut oil and crackle the mustard seeds.
Saute the ginger, spinach and grated carrots.
Once the veggies are soft, add scrambled tofu and allow it to roast as per desired texture.
Add Salt, Pepper, Turmeric, Chilli Powder and Coriander as per taste.
Keep stirring on medium flame until the tofu mixes up with the spices.
Add pre boiled kidney beans and frozen peas and stir until cooked.
Garnish with coriander leaves and lemon if required.