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

Method:

1. In a saucepan heat the coconut oil, add onions and mushrooms and stir for 3 min.
2. Add peppers and crumble the tofu into the pan making sure there are no big chunks left, stir for 3 min.
3. Add cherry tomatoes and spinach and stir for 3 more minutes.
4. Take the pan off the heat and add Kala Namak salt, smoked paprika and ground pepper to taste.
5. Serve with spirng onions on top and avocado on toast ❤

Enjoy!

Julia X