I’ve said before that brunch is my favourite meal of the day.
Brunch out with mimosas & friends, brunch to share with morning-after-the-night-before gossip, lazy brunch in my pyjamas with coffee and a book.
Brunch is the best.
A really good plant-based and gluten-free brunch can be kinda hard to find.
Even if you do track one down, vegan & gluten-free food is often also super healthy food.
This vegan tofu scramble just hits the spot.
Its a great option for anyone who prefers to eat plant-based but still has a gaping, egg-shaped hole in their morning routine.
Whip up a big batch on a Sunday morning – I like mine with typical breakfast fare: some plum tomatoes grilled in olive oil, and maybe some mushrooms, sliced and sauteed in with shallot, a couple of crispy, golden hash browns and an avocado half (because what is brunch without an avocado, really?).
You can even make them in the microwave at the office. Add the tofu and other ingredients to a microwave-proof dish, throw in a handful of spinach and a couple of halved cherry tomatoes, and you’ve got a fast & healthy vegan breakfast.
This simple tofu scramble is the perfect vegan alternative to eggs for breakfast. Make them on the stove for Sunday brunch or quickly in microwave midweek.
- 300 g Silken Tofu (soft)
- 1 tsp. Nutritional Yeast
- 0.5 tsp. Turmeric
- 0.5 tsp. Coconut Oil
- 0.25 tsp. White Wine Vinagar
- 0.25 tsp. Salt (approx.)
- 0.25 tsp. Black Pepper (approx.)
- 12 Baby Plum Tomatoes (approx.)
- 1 tbsp. Olive Oil (approx.)
- pinch Salt
- 1 Avocado
Pour the tofu into a microwave-proof bowl (or into a small saucepan) and mash with a fork to break it down until it has a texture similar to scrambled eggs
Add the rest of the scramble ingredients to the tofu and fold them in until evenly distributed
Microwave on high for 3 minutes, stirring twice during cooking (cook for 1 minute, stir, cook for 1 minute, stir, cook for 1 minute), then leave to stand for another few minutes
OR heat in a saucepan over a medium hob, stirring constantly, for around five minutes
Take some baby plum tomatoes, drizzle in olive oil and a pinch of salt, and grill (or bake in an air-fryer) for around 5 minutes, on a high heat - until the skins start to char and flake
Halve the avocado & slice as desired
Garnish the dish with fresh parsley