ULTIMATE TOFU SCRAMBLE
The most protein packed, flavourful and satisfying brunch or lunch!
(vegan, gf)
INGREDIENTS
1 block firm tofu, pressed for at least 1 hour, (we highly recommend the Tofuture press)
1/4 red pepper, diced
1 small onion, diced
3-5 sundried tomatoes chopped finely
Handful of frozen petit pois, defrosted
5 or 6 green olives, chopped
Handful of chopped fresh herbs, like parsley, basil or mint
Sliced sourdough (or gf option)
Olive oil
Freshly ground black pepper
To serve -
Tamari Crunch CRUM
For the sauce
2 tbs nutritional yeast
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 smoked paprika
1/4 tsp ground turmeric
Enough oat milk to make a thick sauce
Makes 6 toasts
METHOD
Pre-heat the oven to 180 deg.
Fry the onion in a little olive for about 12 mins until soft and golden brown.
While the onion is cooking, make your sauce. Whisk together all dry ingredients and add just enough oat milk to make a thick sauce. Set aside.
Crumble the pressed tofu into a bowl (you can use a fork, but we find fingers are best!) and add the pepper, sundried tomato, olives, peas and fresh herbs. Add the fried onion and combine.
Give your sauce another quick whisk and add to the scramble. Fork through well to combine and season with black pepper.
Put your fresh bread slices onto a baking tray and pile on the scramble. Top with a drizzle of olive oil and a sprinkling of Umami Cashew CRUM. Bake in teh oven for 10 - 12 minutes until the bread is crispy around the edges and the scramble is hot through and just starting to brown.
Serve topped with Tamari Crunch CRUM.
This is such a versatile recipe! Our protein packed tofu scramble can be eaten hot or cold - in bread and lettuce wraps, stir fries, salads and Buddha bowls. Mix things up by adding jalapenos, spinach, soya sauce, spring onion - anything you like!