This tofu scramble is a staple in our household on a weekend morning. It is extremely versatile, you can use any veg in the fridge that needs using up. You make endless variations, add asparagus or tenderstem broccoli, courgette, kale, spinach, peppers, tomatoes, the possibilities are endless! No vegan Full English Breakfast is complete without it.
1 Block firm tofu, drained
1 Red pepper, chopped
100g Mushrooms, I prefer chestnut mushrooms, chopped
1 Large handful of kale
3 Tbsp of nutritional yeast
1 Tbsp of turmeric
A good pinch of salt & pepper
Splash of plant milk
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of smoked paprika
In a hot pan, add the peppers and mushrooms and saute in a little oil for a couple of minutes.
Drain the tofu and squeeze out any excess moisture, crumble into the pan with your fingers. Add the garlic and onion powder, turmeric, smoked paprika and black pepper and give everything a good stir.
Add the nutritional yeast and a splash of plant milk, I use almond milk but you can use whatever you have on hand. Give this a good stir and your tofu will start to resemble an egg scramble.
Tear the kale on top of the the tofu scramble and cover with a lid for 1 minute to allow it to steam slightly, once vibrantly green, give the scramble one last stir, season with salt and pepper to taste and serve.