Scrambled Tofu with Bechamel Sauce by Dani Stevens
x2 packets (x1 soft x1 hard tofu)
2 spring onions
splash of olive oil
1-2 tsp tumeric
2 tsp curry powder
handful of fresh herbs
4 x Zero Red Protein Toasties
Bechamel Sauce (1/2 cup cashews with water and one tea spoon of nutritional yeast, salt and pepper)
Mash up the tofu with a fork in a bowl, add salt and pepper, tumeric and curry.
Heat olive oil in a fry pan and sauté sliced spring onions (shallots) until aromatic.
Add a dash of curry powder to infuse in the oil for 30 seconds and place tofu mixture and simmer for 5 minutes.
Serve on Zero Red Protein Toasties and garnish with fresh herbs on a bed of alfalfa