Listen up fancy hotels and restaurant chains! I’m sick to the back teeth of constantly saying “aaaaand… what do you have on the breakfast menu that’s plant based?” and being answered with:
- “Oh we have some tomatoes… and maybe even a flat mushroom!”
- “I would offer you the hash browns, but they’re fried with the bacon”
- “Eggs are vegan right?”
There are so many amazing vegan breakfast foods, either by design or accidentally, that you really don’t have any excuse to not offer some kind of plant based option. You can have hash browns (or ANY other way of preparing potatoes, we don’t care we’ll even have chips at breakfast!), vegan sausages, VEGETABLES (and there’s a lot of them – grilled, roasted together, pan seared – pick one!), avocado, toast, baked beans, vegan meat alternatives, spinach, hummus… even breakfast curries! Given how much healthier these alternatives can be too (well… ok not the chips) and how everyone including meat eaters and vegetarians etc. can all eat these too, it’s SO frustrating that no thought goes into this whatsoever!
But there’s one food that ALWAYS features in delicious plant based breakfasts, and that is Tofu. Scrambled tofu to be precise. When ripped apart tofu can have a remarkably similar texture to eggs and it just makes the plate look so appealing:
This picture above was actually when Andreea made courgette and garden pea oil-free fritters and they were delicious! We also had some roasted peppers and mushrooms left over from the BBQ the day before and they were so lush. Scrambled tofu just brings the plate together – rich in protein, delicious texture and the perfect replacement for eggs *yuck*, a recipe so simple means that no-one should have any excuse for offering you plain toast or a bowl of room temperature fruit ever again!
But don’t get me wrong, tofu scramble can go really badly too – because people try to overcomplicate it and you end up with 1/2 tofu and 1/2 random spices and it’s like eating a bowl of potpourri (I’m looking at YOU Frankie & Bennys!) – anyway, below you’ll find my fool-proof 3-step recipe for scrambled tofu that is cheap, simple and can be left unattended whilst you brew coffee, sip coffee and reflect on how you’re going to procrastinate best during the day.
To(fu)tally Delicious Scrambled Tofu
The perfect breakfast or brunch food - serve on toast with beans, as part of a fry up or add to veggies or rice for a meal all by itself!
- 1 x 280g Extra Firm Tofu, any kind (drain but don’t press the water out of your tofu!)
- 1/3 tsp Kala Namak, if available
- 1/3 tsp Chili Powder (Mild)
- 1/2 tsp Ground Cumin (Optional)
- 1/2 tsp Ground Turmeric
- 1 tsp Garlic Granules or Powder (powder works best, and I always add extra, oops!)
- 1 tsp Smoked Paprika (cut to 1/2 if using smoked tofu)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Sea Salt + 1/3 tsp extra, to taste
- 1/2 tsp Black Pepper + 1/4 tsp extra, to taste
- 2 tsp Mixed Herbs (Optional)
- 8 tbsp Plant Milk of choice (we use Organic Soya or No Added Sugars Soya)
- Drain tofu and rip into small pieces with your hands, throwing straight into a pre-heating (medium heat) non-stick pan – don’t make the pieces TOO small, as some will break up during the cooking anyway
- Once the tofu starts to sizzle in the pan add the spices, stir to combine until the Turmeric is evenly distributed and the sizzling tofu goes a shade of yellow, allow to cook for 2-3 minutes
- Add the plant milk of choice and stir then leave to cook for 7-8 minutes until most of the plant milk has evaporated, add a tbsp or 2 extra if it’s looking dry – the tofu should look fluffy and should be spongy to the touch with no visible liquid on the bottom of the pan
- Serve & Enjoy!
The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @TheSnugVegans on Twitter and let us know your snug story!