This is one of those meals that's too filling to be classed as breakfast, yet too breakfasty to be called lunch! Perfect for lazy Sunday mornings and an excellent source of post-gym protein.
INGREDIENTS (serves 2)
Drop of olive oil
1 packet Tofoo Tofu (280g) (chop into slices)
8 chestnut mushrooms (halved)
4 spring onions finely chopped
1/2 tsp turmeric powder
1 tbsp nutritional yeast
2 tbsp nut milk
Salt and pepper to season
PESTO
Handful of basil leaves
Half an avocado
Juice of half a lemon
Clove of garlic
Handful of mixed nuts
2 tsp nutritional yeast
HERE'S HOW
Warm the oil in a pan and add the sliced tofu, mushrooms and spring onion
Add the turmeric, nutritional yeast and season with a little salt and pepper
Using the back of a fork, mash the tofu as it cooks
Add the nut milk to give the scrambled tofu a creamy consistency
Push the scrambled tofu to the side of the pan. Add 6 asparagus spears and leave on a low heat
Meanwhile blitz the pesto ingredients together until creamy
Serve on a gluten free tortilla with slice of fresh avocado and spears of asparagus
