This savoury breakfast option combines fried vegetables and scrambled tofu flavoured with warming curry spices. Eat it on toast as it is, enjoy it as part of a savoury breakfast, or eat it along with melted dairy-free cheese in a quesadilla. The best bit is that you can swap out any vegetables to customise it, and you can season it with black salt to make it taste like egg too. Or, leave out the black salt if eggy flavours aren’t your thing
Serves; Two-Four Cook time; 25 minutes
You’ll need;
- One tablespoon of oil
- One small red onion, diced (roughly 90g)
- Three chestnut mushrooms, diced (roughly 65g)
- 150g cherry tomatoes, halved
- 300g firm tofu, drained and pressed
- One and a half tablespoons of curry powder, I used medium tikka powder
- Half a teaspoon of ground turmeric
- Half a teaspoon of smoked paprika
- One tablespoon of nutritional yeast
- 200ml dairy-free milk
- One handful of leafy greens, finely diced. I used a mix of spinach, rocket and watercress
- Black pepper and black salt/aka kala namak to taste
Method;
- Start by draining and pressing the tofu. Removing the excess water will improve the texture and mean that the tofu will more readily take on other flavours. While the tofu is pressing, heat the oil in a large frying pan over a medium heat
- Once the oil has heated up, add in the red onion and fry for ten minutes
- Next, add in the diced mushroom and cook for another five minutes, stirring every now and then
- Then add the tomatoes and stir them through the onion and mushroom. Give the tomatoes five minutes to cook
- Add the milk and one quarter of the tofu into a jug/blender and blend until completely smooth. Crumble the remaining three quarters of the tofu into the frying pan and stir it through the vegetables. After you’ve added the tofu, add the spices, nutritional yeast and the blended tofu and milk mixture
- Give everything a good stir and then add in the greens, they will only need a minute or two for them to begin to wilt
- Finally remove the frying pan from the heat and then season to taste with black pepper and black salt. Then it’s ready to serve
This is delicious served on toast, or you can eat it as part of a cooked breakfast. It would go really well along with meat-free sausages or bacon, baked beans, hash browns and toast. It would also be ideal for a breakfast quesadilla. Simply fill a tortilla with the scramble and some dairy-free cheese, then toast it in a pan
Bethany's Vegan Kitchen 