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.