I have been on a vegan diet for over 2 years now but until a couple of weeks ago, I did not feel the need to try scrambled tofu. I like tofu and use it a lot in stir fries and even in chocolate brownies but something about ‘scrambled tofu’ in place of scrambled eggs (which I used to love – pre-vegan) seemed like I was tipping my diet too far into hippy territory and good luck to people living happily in ‘hippy territory’ (whatever that actually is) but it’s not for me.
I felt a responsibility to my blog though to finally bite the bullet and give it a try. For my first go, I had planned to try someone else’s recipe instead of just winging it. I searched the internet but I couldn’t find anything that appealed to me. Some recipes had spices like cumin and turmeric which I like very much but I don’t think I could face them at breakfast so I had to come up with my own recipe.
I went straight to good old reliable breakfast favourites of oven roasted tomatoes, mushrooms and something that I think goes amazingly well with those flavours – basil pesto. I made the pesto, cooked the tomatoes and mushrooms and basically just threw it all together.
Please forgive me, Gods of Scrambled Tofu, for all of the unpleasant and unkind thoughts I used to have about you! I was soooo wrong. Scrambled tofu rocks! I cannot believe how delicious this recipe is and so packed with flavour. I oohed and aahed all the way through breakfast and then had leftovers for lunch and lunch the next 2 days too. I can’t believe I have gone through 44 years without scrambled tofu in my life and I am so happy that I have finally rectified my scrambled tofu prejudices!
- 1 x 350g (12.5 ounces) firm tofu
- 1 tbsp olive oil
- 1 medium brown onion finely diced
- 12 -15 oven-roasted cherry tomatoes
- 1 cup cooked, chopped mushrooms
- 2 tbsp basil pesto (see recipe below)
- ½ tsp sea salt
- Pepper
- Basil Pesto
- 1 cup basil leaves - washed & tightly packed into cup
- ½ cup pine nuts
- ½ tsp sea salt
- ¼ cup olive oil
- 2 large cloves garlic
- 1 tbsp nutritional yeast
- Tofu
- Crumble tofu into a bowl
- Heat oil in a frypan or wok
- Add onion and cook over medium heat until it becomes soft and translucent
- Add tofu and stir through. Add 1 -2 tbsp water as you stir
- Add salt and season with pepper
- Stir.
- Add pesto and stir well.
- Add oven roasted tomatoes and cooked mushrooms and stir through (these can be cooked the day before)
- Taste to see if you want to add more salt or pepper.
- Serve on gluten-free toast.
- cherry tomatoes
- 2 tbsp olive oil
- sea salt
- To slow roast cherry tomatoes, pre-heat oven to 125°C (255°F) Place baking paper on tray and add cherry tomatoes, drizzle with olive oil and sprinkle with sea salt. Cook for about 1 hour.
- If you want to oven cook the mushrooms at the same time as the tomatoes, you can cook the tomatoes a bit faster at 150°C (300°F) and then both the tomatoes and mushrooms will be ready in about 45 minutes.
- mushrooms
- 3 tbsp olive oil
- 2 tbsp vegan margarine
- sea salt
- Pre-heat oven to 200°C (390°F) (unless cooking with tomatoes - see details with tomato cooking instructions).
- Chop mushrooms into bite size pieces. Place into an oven proof dish. Drizzle with olive oil and add 2 tbsp of vegan margarine to dish. Put in oven for 20 – 30 minutes. Stir after 10-15 minutes to make sure none of the pieces of mushroom are getting dry.
Leave a Reply