Ironically, before I went vegan I wasn’t a fan of scrambled eggs or any eggs really. I mean, it’s not that I hated them but I would never choose them; not in my top 10 breakfast options. This is also why I wasn’t dying to try scrambled tofu. I heard of it, saw pictures of it and loved the creative vegans who came up with it, but I was never bothered to try it. Until one day my parents came over for breakfast and I wanted to prove them that vegan food is sexy and you can scramble plants, too.
So I did and it turned out beyond my expectations. I’m not sure whether it’s the texture, the smoky smell or just how extremely tasty it is but I am in love with scrambled tofu and this is my favourite way to have it:
Ingredients (serves 2):
- 200g / 1 block of smoked tofu (I use Clearspot Organic Smoked Tofu)
- 1 tsp coconut oil
- 1 small onion, chopped
- handful of spinach
- a few cherry tomatoes
- half of red pepper, sliced
- 3 medium chestnut mushrooms, sliced
- 1 spring onion, chopped
- pinch of Kala Namak Indian salt
- smoked paprika
- fresh ground pepper
- In a saucepan heat the coconut oil, add onions and mushrooms and stir for 3 min.
- Add peppers and crumble the tofu into the pan making sure there are no big chunks left, stir for 3 min.
- Add cherry tomatoes and spinach and stir for 3 more minutes.
- Take the pan off the heat and add Kala Namak salt, smoked paprika and ground pepper to taste.
- Serve with spirng onions on top and avocado on toast ❤