Before we move on to eggs…

I’ve had a random craving for eggs..scrambled, fried and omelette style for at least a week now…so I decided to go with it a purchased 6 organic eggs to play around with this week! Before we move on to the real deal here’s a tofu scramble that almost satisfied my craving…

A savoury breakfast or better still, a mighty delicious brunch. It’s as close to a true egg scramble as you’ll get with tofu. Incredibly tasty, mixed up with sundried tomatoes and mighty dinosaur kale, a creamy “cheesy” chickpea based sauce to bring it all together.

 

Served up on a bed of roasted potato slices…yes potato. Plain Jane white potato to be precise. I’ve professed in the past not to be a fan, there was a short lived love somewhere in the middle before I went back to finding them bland and now I’m back on the potato wagon.

The idea of them with the scramble just sounded so appealing…another random craving that just had to be fulfilled, albeit a hell of hell of a lot more speedily and without hesitation in comparison to the one of a non vegan nature. Head over heels in love with it’s dark rich green colour and sturdy texture.

 

I actually mixed the tofu up with the same cheesy chickpea sauce that I used in my ultimate fried rice…a truly nutritious and delicious addition.

I’ve officially now tried the real deal. I’m going to continue to eggs for the next few days and then report back..perhaps with a recipe, and to let you know if it’s going to be a long term change.

In the meantime be sure to Tweet me all your cherished ways to cook and incorporate eggs in to savoury dishes!

 

Is there anything unusual you’ve been craving lately? Did you listen to your body and succumb or recognise it as being something else?

Cheesy Eggless Kale & Sundried Tomato Scramble

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute breakfast entree snack gluten-free grain free vegan vegetarian sugar-free chickpeas tofu sundried tomatoes

 

Ingredients (Serves 1)

    Scramble

    • 2 large handfuls roughly chopped dinosaur/lacinato kale
    • 4-5 sundried tomatoes (dry packed and re-hydrated in boiling water), roughly chopped
    • 1/3 – 1/2 a block of firm pressed tofu crumbled

    Potatoes

    • 1 small potato sliced thinly (1/2 – 1 inch thick)
    • 1 tsp melted coconut oil or oil of choice
    • Pinch of sea salt

    Sauce

    • 1/4 cup (40g) cooked chickpeas
    • 2 – 3 tbsp nutritional yeast
    • 1 tbsp tahini
    • 1 tsp Dijon mustard
    • 1/2 – 1 tsp tamari to taste
    • 1 tbsp lemon juice
    • 1/4 cup (60ml) water
    • 1/4 tsp cumin
    • Pinch of paprika

    Instructions

    For the Potato Slices

    I made these in advance and reheated them before serving the scramble.

    Preheat oven to 200C (400F).

    Slice potatoes thinly, skin on, an place on a non stick baking tray drizzled and rubbed with the oil, sprinkled with saltand roast for 10 minutes. Remove and turn over…roast for a further 10 -12 minutes until starting to crisp and brown.

    For the Scramble

    Blend together all sauce ingredients in a mini food processor or using a hand/stick blender until smooth. Set to one side.

    Saute tofu in a non stick skillet with a drop of oil if desired for 4-5 minutes. Add in kale and sundried tomatoes and cook for a further 2-3 minutes.

    Stir in sauce. Heat through for a couple of minutes and serve on your bed of roasted potato slices!

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    12 Comments

    1. I never cared much for eggs but will crave them on occasion which I relate to a need for protein. It usually happened after my long runs. Over the last few months, I decided to incorporate eggs and egg whites into my diet on a regular basis, just about daily. Made a HUGE difference for me in terms of my appetite and cravings. I really think it was my body looking for more protein. I usually eat them for breakfast, not savory, only sweet for me!

    2. Thank you for being completely honest with us, Shell. You have to do what is right for you. Sometimes I think we can get caught up in diets or eating a certain way and we feel like we shouldn’t stray from it. I’ve been trying to not put food in good and bad categories.

      I go through phases with white potatoes, sometimes I want them, other times I’m really not bothered by them. I usually prefer sweet potatoes. But the good old spud does win sometimes. I think it is snubbed quite a lot, but I will always see potatoes as healthier than bread or pasta because they are less processed.

      But eggs, they are a regular in my diet. Where I’m living in Scotland, it easy to get fresh locally sourced organic eggs at a good price, even in the supermarkets. I love them scrambled, poached and omelettes. Frittatas are a usually a weekly deal in my house. In fact, I’m making one for dinner tonight.

      I hope eating eggs has gone OK for you. I look forward to reading more about it.

      1. Any tips you have for making awesome scramble and frittata send them my way! Thanks for the comments too…so far I’ve had no negativity so it’s all good! I’ll touch on it more when I’ve made a decision!