2 Serves
35 Mins
Heat the coconut oil in a frying pan over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
265 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
325 µg / 400 µgCalcium
2031 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
696 mg / 1,250 mgPotassium
2114 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add the ground cumin to the pan and sauté until it begins to sputter and release its aroma.
Stir in the chopped onion and green chilies, cooking for approximately 5 minutes until the onion is softened.
Add the tomatoes to the pan and cook for an additional minute.
Stir in the turmeric powder and salt to taste, ensuring the spices are evenly distributed.
Crumble the tofu into the pan and mix gently with the vegetable base, cooking for 5 minutes to allow flavors to meld.
Fold in the fresh arugula, cooking for 2 minutes until just wilted, then season with black pepper.
Serve the scrambled tofu immediately alongside grilled tomatoes and vegan sausages.
25
g95
g20
g
Yemeni
