Tofu scramble with zucchini, basil and chickpea flour

Ingredients

For 1 serving

• Tofu140 g
• Zucchini120 g
• Basil3 g
• Chickpea flour10 g
• Turmeric1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, soy,

In season: May – September

Method

1. Wash and trim the courgettes and cut them into roughly 1 cm dice.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgettes for 4 minutes, until golden at the edges but still firm.
3. Meanwhile drain the tofu, pat it dry and crumble it into a bowl; add the chickpea flour, turmeric, salt and a couple of tablespoons of water and stir until there are no lumps: the flour binds the tofu like an egg.
4. Tip the tofu into the pan with the courgettes and cook for 4 minutes, stirring, until the flour is cooked, the mixture is dry and comes away from the pan.
5. Turn off the heat, add the basil torn by hand and serve with the wholemeal bread, toasted if you like.