This has got to be my favourite brekkie ever, so of course I had to have it for Mothers Day brunch – it’s simple enough for the dads (with help from the kids) to fire up on the BBQ! When I was studying Jivamukti teacher training in Costa Rica I would eat scrambled tofu at every breakfast. Back here in the real world of a busy family it’s now a once in a while weekend treat…although I’m not sure why as it’s pretty simple to make…
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp nutritional yeast flakes
1/4 tsp smoked paprika
1/4 tsp cayenne pepper (optional if you like heat like me)
1/2 tsp sea salt
3 Tbsp nuttelex or other vegan margarine
400g block firm tofu
2 large truss/vine-ripened tomoatoes, halved
5 field mushrooms, halved
about 100g of baby spinach (I included rocket) to serve
Place all of the spices in a small bowl and mix well. Add 1/4 cup of water, stir well until combined to a paste then set aside.
Chop the tofu roughly until it has a crumbled texture. Melt the nuttelex in a large frying pan over medium heat the add the tofu and saute for about 1 minute. Add the spice paste, stirring to coat all of the tofu pieces evenly. Cook for another 2 minutes, adding a little more water if the mixture looks too dry.
Push the tofu to one corner of the frying pan and add the tomatoes and mushrooms, cut-side down, to the frying pan. Put the lid on the frying pan and cook for a further 3 minutes or until the cut-side of the veggies has browned.
Carefully remove the tomato and mushrooms from the pan with BBQ tongs and set onto serving plates with a handful of the spinach. Divide the tofu scramble between the plates and serve hot.