Featuring...
Organic Virgin Coconut Oil infused with Turmeric
Organic Oils, naturally sourced and full of groovy goodness.
Tofu and Turmeric Scramble (Vegan Scrambled Eggs)
An all time favourite, we can't get enough of this breakfast feast - scrambled eggs like no other, packed with flavour. A perfect start to the day.
2 tbsp The Groovy Food Company coconut oil with turmeric
1 leek, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
150g frozen green peas
1 1/2 tsp The Groovy Food Company creamed coconut
1 tsp sweet paprika
1 tbsp ground cumin
500g firm tofu, crumbled
50g bunch coriander, leaves roughly chopped
TO SERVE
4 slices wholewheat seeded bread
2 avocados
chilli sauce, for drizzling
2 limes, cut into wedges
- Heat oil in a large frying pan or wok. Add leek, garlic, chilli and peas and cook, stirring, for 5 mins until everything has softened.
- Meanwhile spoon the creamed coconut into a blender, add 50ml hot water and blend until smooth, set aside.
- Add the spices and 1 1/2 tsp salt to leek mixture, then tip in the crumbled tofu and stir to coat. Pour in coconut milk and using a wooden spoon start breaking up the tofu and mixing all the ingredients together. Cook for 5 mins, stirring constantly, until heated through.
- Remove from heat and stir through most of the coriander.
- Toast the bread slices. Scoop the avocado flesh into a bowl and mash with a good squeeze of lime juice and some seasoning. Spread the avocado onto the toast and top with the scrambled tofu, the remaining coriander and a drizzle of chilli sauce. Pop some lime wedges on the side for squeezing over.
