In a sweet and sour infused orange glaze with ratatouille zucchini and petit herbs.
350 gm (1 block) silken tofu
100 gm (3 small) baby potatoes
100 gm (1 small bunch) baby bok choy
20 gm (1 med. sized clove) garlic
10 gm (2 stalks) coriander
3 slices tomato
3 slices bacon (optional)
1 slice gluten free bread
Himalayan pink salt
10 ml (2 tsp) extra virgin olive oil OR coconut oil
Boil the baby potatoes, season with salt.
Grill or fry the bacon (optional).
Pour extra virgin olive oil or coconut oil into a fry pan on low heat and add crushed garlic.
Scramble the tofu and then fry in pan until warm.
Garnish tofu scramble with coriander and serve with baby potatoes, bacon, tomato and slice of bread on the side.
Photo Credits: 'Organic Fusion' by Amanda Battley, Published by Buddha Soul