CARBS 33% / PROTEIN 33% / FATS 33%
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Tofu - 299g
Potatoes - 288g
Eggs chicken whole - 4large
Eggs chicken white - 4large
Salsa - 6.5tbsp
Curly kale - 77g
Coriander - 19g
Salt - 1tsp
Paprika - 1tsp
Garlic powder - 1tsp
Pat tofu dry, roll in clean towel and place something heavy on top. Leave to drain for about 10 minutes
Wash potatoes, chop into large chunks and place in a pan of boiling water for around 5 minutes, until fork tender. Drain, add smoked paprika.
Place oil in oven-proof pan, add chopped onion and pepper, cook for 5 minutes on medium heat
Add chopped kale, cover for 2 minutes
Unwrap tofu and crumble. Push vegetables to one side of pan and add tofu to the other.
Saute tofu for 6 minutes, until lightly browned.
Whisk egg, egg whites and spices in a bowl, add to pan and cook for further 3 minutes, until base is browning.
Place pan under grill to cook top, approximately 3 minutes.
Serve with potatoes, salsa and fresh coriander