Scrambled Tofu with Slow Roast Tomatoes

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Scrambled Tofu with Slow Roast Tomatoes

Something yummy and different for breakfast or brunch on the weekend! A great vegan option instead of scrambled eggs!
Total Time 20 mins

Ingredients
  

INGREDIENTS

    Roast Tomatoes

    • 4 – 6 tomatoes
    • Italian herbs or fresh basil
    • Olive oil
    • salt and pepper to taste

    Scrambled Tofu

    • 2 blocks of organic Tonzu tofu crumbled
    • 1 onion diced small
    • 1 – 2 cloves of garlic crushed
    • 1 heaped teaspoon turmeric
    • A few jiggles of tamari
    • Parsley for garnish

    Instructions
     

    PREPARATION

    • Preheat oven at 120C.
    • Cut the tomatoes in half and place face up in a roasting dish with a splash of olive oil in first. Sprinkle with sea salt, cracked pepper and Italian herbs or fresh basil.
    • Roast for an hour or so.
    • With 15 min to go, prepare for the tofu scramble.
    • Place onion and garlic in the pan and fry until clear. Add turmeric and stir through.
    • Crumble the tofu by hand then put tofu into the onion mixture and stir fry for 5 mins or so.
    • Add a few jiggles of tamari to taste and stir fry until you feel it is as you like it. Scrambled Tofu!
    • Serve with slow roast tomatoes on its own or on a slice of toasted sourdough if desired. Great as part of a vegetarian ‘big breakfast’ along with home-made hash browns, wilted spinach and dairy free creamy mushrooms – wow!
    Skills

    Posted on

    September 27, 2022

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