Ultimate Tofu Scramble

Vegan, gluten free option. The most protein packed, flavourful and satisfying brunch or lunch!

Makes 6 toasts · Pairs with Cashew Parmysan CRUMS and Sesame Crunch CRUMS

Ingredients

• 1 block firm tofu, pressed for at least 1 hour (Tofuture press recommended)

• 1/4 red pepper, diced

• 1 small onion, diced

• 3-5 sundried tomatoes, chopped finely

• Handful of frozen petit pois, defrosted

• 5-6 green olives, chopped

• Handful of chopped fresh herbs, such as parsley, basil or mint

• Cashew Parmysan CRUMS

• Sliced sourdough (or gluten free option) - makes 6 toasts

• Olive oil

• Freshly ground black pepper

• Sesame Crunch CRUMS, to serve

• For the sauce, whisk together:

• 2 tbsp nutritional yeast

• 1/2 tsp sea salt

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp smoked paprika

• 1/4 tsp ground turmeric

• Oat milk, enough to make a thick sauce

Method

1. Pre-heat the oven to 180°C. Fry the onion in a little olive oil for about 12 minutes until soft and golden brown.

2. 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.

3. Crumble the pressed tofu into a bowl (a fork works, but fingers are best!) and add the pepper, sundried tomato, olives, peas and fresh herbs. Add the fried onion and combine.

4. Give your sauce another quick whisk and add to the scramble. Fork through well to combine and season with black pepper.

5. Put your bread slices onto a baking tray and pile on the scramble. Top with a drizzle of olive oil and a sprinkling of Cashew Parmysan CRUMS. Bake for 10-12 minutes until the bread is crispy around the edges and the scramble is hot through and just starting to brown.

6. Serve topped with Sesame Crunch CRUMS.