A felicitous Sunday for me includes a long sleep and a relaxed breakfast. Usually, my preference would almost always be for a sweet breakfast including loads of fruit, maple syrup and chocolate chips on pancake or French toast along with a soya milk coffee. Today, I felt a bit shattered still and went for something loaded with nutrients that would give me strength for the hike through the Yorkshire Dales we had planned for the day.
Online you can find many recipes for vegan scrambled eggs, the base for it is essentially tofu and turmeric, giving the tofu the yellow color. I tried many different recipes but I’ve never really been amazed. I have now found an easy & adaptable recipe that works for me.
Two things besides the tofu are really important: herbs and Kala Namak (an Indian Black salt that tastes very ‘eggy’, you can get it at Wholefoods but also much cheaper in every Asia store). Those two are key and the rest I vary depending on what I find in my fridge. This time I gave it a bit of a Maroccian twist with figs, dried tomatoes, chickpeas, zucchini, artichokes and coriander.
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This is a breakfast full of veggie goodness and gives you loads of power for the day. I had it with two slices of spelt & sunflower bread with vegan sunflower margarine.
Tofu is a great source of protein and also contains all essential amino acids. Besides, it is a good source of iron, calcium, magnesium, copper, zinc and vitamin B1.
Some think of Tumeric (also called Kurkuma) as a “magic nod” or even the “spice of life”. The Far Eastern yellow root is said to have numerous healing effects. It has been used as a remedy in Ayurvedic medicine for thousands of years, while we know it as a spice and mainly as part of curry powder that gives the spice mixture its typical color. Food manufacturers use the substance under the designation E 100 as a coloring agent in e.g. mustard and margarine.
Tumeric can alleviate bloating after eating and is known as a slight antidepressant. Whether the yellow root can protect against diseases such as Alzheimer’s or cancer is yet to be shown by conclusive scientific studies.
- 400g tofu (this recipe works with any type of tofu, could be smoked, plain, seasoned)
- 1 onion (chopped)
- 1 handful coriander (chopped)
- Optional: 2 baby courgettes, 2 sun-dried tomatoes (chopped in little pieces), 2 tbsp of chickpeas (drained, the rest of the can I used for hummus), 2 mushrooms (chopped), 1 dried fig (chopped)
- 2 tbsp rapeseed oil
- 1 tsp chili flakes
- 1 tbsp turmeric
- 1 tbsp nutritional yeast
- 1/2 tsp ground black pepper
- 1 big pinch of Kala Namak salt (1-2 tsp)
- Add the onion to a pan along with the olive oil and cook for about 5 mins, then add sliced zucchini and other veggies
- Break down the tofu using a fork or your hands and add along with all remaining ingredients except the coriander
- Mix well so that the tofu takes up all herbs and spices and fry for about 5mins
- Enjoy with some slices of bread!