Contrary to popular belief, vegans have plenty of brunch options. Even the classics like breakfast platter. I have cooked scrambled tofu before but this is the first time making a full breakfast platter with it as an egg replacement, when I sent friends photos of this many of them were shocked those were not scrambled eggs! This hearty breakfast classic is egg-free (of course) and dairy free, great for a weekend brunch at home!
Ingredients:
- a block tofu (about 300grams)
- 1 potato
- 1 slice of bread
- Single stem cherry tomatoes
- Button mushrooms, sliced
- Tumeric powder
- Salt & pepper
- Oregano seasoning
- Coconut oil
Method:
1. Peel the potato and chop it into chunks, cook it to a soft texture in hot boiling water
2. Pulse it a few times in a blender, it should not be too grainy or smooth (it's not mashed potato)
3. On a non-stick pan, mash the tofu and the cooked potatoes together, drizzle coconut oil all over
4. Add in seasoning - salt & pepper, a little big of oregano and 1/8 teaspoon of turmeric powder
5. Keep stirring until texture is almost like an omelette
6. Cook the cherry tomatoes (without removing the stem) with salt and pepper on a non-stick pan. Same with the sliced button mushrooms, to be seasons with salt & pepper
7. Place all the items, including the bread on a plate, scoop a generous amount of scrambled tofu and pour over the bread.
