A delicious dish to have for breakfast or lunch. Low FODMAP, gluten-free and lactose-free.
Ingredients
1 package (1lb)
Tofu, regular, extra firm
(375 g (use firm; no silken tofu))
150 gm
Red bell pepper
(150 g roasted; (check the ingredients for high FODMAP ingredients))
100 gm
Portobello mushroom
(canned; drained and rinsed (contrary to normal; canned; are low FODMAP up to about 150 g per portion) or use Oyster Mushrooms)
1 tsp
Tomato paste, organic
(tsp; or red; (I buy pepper paste in the Turkish supermarket))
1 tsp
Turmeric, ground
1 sprig
Oregano, fresh
1 tsp
Paprika, smoked
(Smoked)
1 dash
Salt and pepper
Instructions
Drain the tofu and press some more moisture out with your hands.
Heat some oil or baking spray in a pan.
Crumble the tofu into the pan.
Add the tomato- or pepper paste and turmeric, oregano, paprika powder, pepper and salt.
Fry the tofu 5-10 minutes on low heat while stirring now and then.
In the meantime, cut the roasted red pepper into pieces and drain and rinse the mushrooms.
Add the vegetables to the scrambled tofu and fry for two minutes.
I prefer serving the scrambled tofu on a gluten-free cracker or sourdough spelt bread with a very thin layer mashed avocado (1/8 avocado is low FODMAP). Sprinkle some nutritional yeast on top.
