Tofu Scramble with Garlic Fried Cherry Tomatoes and Kale (vegan and gluten-free)

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On a sunshine-filled day, all that you need to complete the perfect equation is a good brunch; I am not one to chose the savory over the sweet option (a true 5-year-old at heart) but if it came down to this tofu scramble and pancakes I’d be in a real predicament. 

It takes under 10 minutes to make and tastes like you have put an hour of work into the dish, it is satisfying and packed full of plant protein along with fiber and vitamin A, and requires only a handful of ingredients. This recipe will bust the myths you may believe, of tofu being bland, and provide you with a meal packed full of flavour and plant goodness.

The mock ‘eggs’ are delicious and even the biggest animal-product lover wouldn’t turn them down (my dad being one of them), the recipe may not deceive one into thinking that the scramble is ‘authentic’, but it sure will cause hesitation the next time they have the choice of egg or tofu. The texture can be made looser or thicker depending on how you like your ‘eggs’ through altering the amount of liquid added and personalising the recipe to your own preferences. You can also add any other ingredients you like in your scramble, such as vegan cheese or spinach.

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Ingredients (serves one)

1/2 a block of firm tofu

4 cherry tomatoes halved

A handful of kale

1 garlic clove

2 tablespoons of plant milk (I used almond)

2 tablespoons of nutritional yeast (AKA nooch)*

A teaspoon of maple syrup

1/4 teaspoon of turmeric

Pinch of smoked paprika 

Salt and pepper 

Olive oil

To serve: toasted bread of choice (use GF if necessary), spring onions, and fresh chili

*Nutritional yeast flakes are made with primary inactive yeast and give a cheesy, nutty taste that mimics both dairy and eggs in many dishes. If you don’t have them on hand they are a good stape to add to your food cupboard, but the recipe can be made without them, just add a teaspoon of tamari or soy sauce instead.

Method

Heat a tablespoon of oil in a pan and fry the tomatoes and chopped garlic for around 4 minutes with a pinch of salt until soft.

Add in the kale, a pinch of salt and pepper and continue to fry with the tomatoes or 2-3 minutes.

Next, crumble in the tofu (you can use a fork to break it down into finer pieces) and mix in the oat milk, nutritional yeast, maple syrup, turmeric, paprika and a pinch of salt and pepper. Cook for 2 minutes until some of the liquid is absorbed. 

You can add more milk if you prefer the scramble looser, if not transfers onto your toast and enjoy topped with fresh spring onion and chili.

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This recipe is perfect for a brunch, to impress your family and friends or as a quick lunch idea. Make it yours it by adding some smokey beans on the side, or perhaps top with some crunchy seeds and fold through some spinach and fried veggie sausage. Simply, be creative and enjoy eating plants.

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