Tuesday, 16 August 2011

Breakfast Scramble

I love this variation of a recipe from Vegan with a Vengeance. I keep a stash of the spice mix on the spice rack because we eat it so much. The original recipe is here on their website with a whole lot of other yummy vegan recipes.



Breakfast Scramble

Ingredients

400g extra firm tofu, drained and pressed (I use silken tofu, fresh it's like scrambled eggs, frozen and defrosted it's more like firm tofu)
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lemon (I used lemon squeeze)
1 cup spinach (english, kale, chard etc).

Spice Blend

2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt


Method

Heat oil in a large frying pan or wok over medium-high.
Saute onions 3 minutes, until softened.
Add mushrooms, saute 5 minutes more.
Add garlic, saute 2 minutes more.
Add spice blend and mix it up for 15 seconds or so.
If everything is sticking then add a little water to deglaze the pan.
Crumble in tofu and mix well. Cook for about 15 minutes.
Lower the heat a bit if you find that it is sticking.
Add nutritional yeast and mix it up.
In a pot boil some water and lightly blanch spinach (if I'm feeling super lazy I'll just pour boiling kettle water over in the the sink and let it sit for a minute).
Add lemon juice at the end and serve on top of spinach or mix spinach in and serve on toast.

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