BREAKFAST TOFU SCRAMBLE

PREP + COOK TIME 10 MINUTES SERVES 2

2 tablespoons olive oil

2 green onions, chopped

250g firm tofu, drained,

coarsely mashed

2 tablespoons sriracha sauce

1 cup chopped kale

400g can kidney beans, drained,

rinsed (optional)

2 tablespoons sesame seeds, toasted coriander sprigs, to serve

1 Heat oil in a large frying pan over medium heat; cook onion, stirring, for 1 minute or until soft.

2 Add tofu and sriracha sauce; cook, stirring, for 2 minutes or until combined and fragrant. Add kale; stir for 2 minutes or until wilted and heated through. Stir in kidney beans (if using).

3 Serve sprinkled with sesame seeds and coriander sprigs.