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