My own favourite scramble and my go-to savoury breakfast dish is inspired by a visit to Wayward, a well-known vegan café in Seattle, Washington. Their herby Mediterranean-style tofu breakfast really stole my heart, and I’ve been making my own scramble like theirs ever since. This recipe makes a fragrant, protein-rich scramble that’s great with fresh rocket and rye toast.
Emily x
Med Veg and Tofu Scramble
Ingredients
- 1 package (300g) firm tofu, drained and pressed
- 1 spring onion, finely chopped
- 1/2 yellow bell pepper, diced
- 3-4 mushrooms, diced
- 5-10 sundried tomatoes, diced
- 2 teaspoons turmeric
- 2-3 tablespoons fresh or dried mixed herbs
- Salt, pepper and olive oil (to taste)
Contributed by Emily
Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Serves 2 people
Instructions
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Place your drained tofu block into a frying pan and sprinkle over the turmeric and a little salt. Mix the tofu and the turmeric together, breaking the tofu up as you go so that the tofu is evenly coloured.
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Start cooking the tofu. There should be a little water in the pan already, but if there isn’t you should add a drop (just enough to keep the tofu from burning).
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A few minutes later, add the mushrooms. Keep stirring. Don’t panic if the mushrooms release a load of water: they’ll reabsorb it soon enough or it’ll evaporate.
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After a few more minutes, add in the other vegetables: the pepper, onion and sundried tomatoes.
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Cook the scramble until all the water has evaporated, stirring occasionally. Season to taste.
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Stir in the herbs and add a little olive oil at the very last minute.
Serving Suggestion
Serve with your choice of bread and a fresh side salad.
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