As a vegan, I sometimes miss eggs. I used to love scrambled eggs with veggies on toast – the perfect savoury breakfast dish. Luckily, this recipe is easily veganized with tofu which closely resembles egg. This curried tofu scramble is super easy to make, healthy and delicious. Add any veggies and spices you like and serve with toast, rice or potatoes. YUM!
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people
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Ingredients
- 375 grams tofu drained
- 1 clove garlic minced
- 2 shallots chopped
- 100 grams cherry tomatoes halved
- 125 grams mushrooms sliced
- 2 sweet, red bell peppers sliced
- Handful fresh parsley chopped
- Spices: salt, pepper, paprika, turmeric, onion powder
- 1 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 2 spring onions thinly sliced
- Some alfalfa
- Optional: nutritional yeast
Ingredients
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Instructions
- Drain the tofu and season with turmeric, salt, pepper, paprika, and onion powder. Use a fork to crumble the tofu so it resembles scrambled eggs. Set aside.
- Heat some oil in a large grill pan over medium-high heat and add the cherry tomatoes. Grill for a few minutes until lightly charred. Sprinkle with salt and pepper and set aside.
- Heat a large non-stick skillet over medium-high heat with a little oil and add the onion, garlic and bell peppers to the hot pan. Cook for a few minutes until soft.
- Add mushrooms and cook for about 5 more minutes.
- Add the crumbled tofu to the pan and stir through the veggies. Add the soy sauce and nutritional yeast (optional) and cook for a minute or two.
- Put the tofu scramble on some whole-wheat toast and add the cherry tomatoes.
- Sprinkle with pepper, salt and some fresh parsley. Serve with alfalfa and some spring onions. Enjoy!
Recipe Notes
You can also serve the tofu scramble with rice, potatoes or some avocado slices.
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