Tofu and vegetable scramble

2 tbs garlic infused olive oil (or plain olive oil if not tolerated)

1 red pepper, diced

1 carrot, finely diced

2 sticks celery, finely diced

4 scallions, green part only, sliced

2 cups shredded kale

14oz firm tofu

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper

Heat a large skillet over medium heat. Add the olive oil and capsicum/pepper, carrot, scallions and kale. Stir constantly and cook for 4 minutes or until the vegetables have softened and the kale has wilted.

Add the tofu and break up into little pieces. Add the turmeric, cumin and coriander and stir constantly. Season with salt and pepper to taste.

Divide between four portions.

2 tbs garlic infused olive oil (or plain olive oil if not tolerated)

1 red capsicum, diced

1 carrot, finely diced

2 sticks celery, finely diced

4 spring onions, green part only, sliced

2 cups shredded kale

400g firm tofu

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper

Heat a large frying pan over medium heat. Add the olive oil and capsicum, carrot, spring onions and kale. Stir constantly and cook for 4 minutes or until the vegetables have softened and the kale has wilted.

Add the tofu and break up into little pieces. Add the turmeric, cumin and coriander and stir constantly. Season with salt and pepper to taste.

Divide between four portions.