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Tofu scrambled with potatoes

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Tofu - 640g
Potatoes - 277g
Peppers capsiscum - 213g
Curly kale - 171g
Onions red - 160g
Yogurt greek plain 0% fat - 10.5tbsp
Salsa - 4.5tbsp
Coriander fresh - 19g
Salt - 1tsp1tsp
Olive oil - 1tsp
Garlic powder - 1tsp
Chilli powder - 1tsp
Smoked paprika - 1tsp
Cumin seeds - 2tsp


  1. Pat tofu dry, roll in clean towel and place something heavy on top. Leave to drain for about 10 minutes
  2. 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.
  3. Mix spices and yogurt in a bowl. Set aside.
  4. Place oil in pan, add chopped onion and pepper, cook for 5 minutes on medium heat
  5. Add chopped kale, cover for 2 minutes
  6. Unwrap tofu and crumble. Push vegetables to one side of pan and add tofu to the other.
  7. Saute tofu for 6 minutes, until lightly browned, then add spice/yoghurt mix.
  8. Stir continuously for 3 minutes to heat through. Try not to boil sauce.
  9. Serve with potatoes, salsa and fresh coriander