Tuesday 24 March 2020

Big Breakfast (V, DF, EF)


So this deliciousness has become my go-to brunch, particularly on study days! 

Scrambled Tofu

Ingredients:
  • 1/2 packet of firm tofu
  • 1/2 teaspoon of crushed garlic
  • 1 tablespoon of coconut cream
  • Generous sprinkle of turmeric and paprika
  • Salt & pepper to taste
Method
  1. Mix all ingredients in a bowl - use your fingers to break up tofu or a potato masher.
  2. Heat some olive oil in a non-stick pan and cook tofu until golden.  Colour will intensify as it cooks from the turmeric - looks a nice yellowy egg colour.
Creamy Mushrooms

Ingredients:
  • Mushrooms cut in 1/2
  • Tablespoon of coconut cream
  • Squirt of soy sauce
  • Sprinkle of curry powder
Method
  1. Cook mushrooms in a pan with a little bit of Olivete or dairy-free spread.
  2. When cooked, add coconut cream, soy sauce and curry.  Mixture will become a creamy, mushroomy sauce.

I serve mine on ciabatta, with wilted spinach, grilled tomato, avocado, relish, hummus and pesto.  Sometimes add fake bacon, tofu, beans, zucchini, asparagus, hashbrowns.  Mix it up - whatever is in the cupboard/fridge!
Really nice garnished with some hulled hemp husks, chia seeds and a sprinkle of shredded coconut.


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