The perfect breakfast: vegan 'eggs' made with crumbled tofu, sun-dried tomatoes, aromatic spices and herbs which are excellent for gut health and reduce inflammation in your body. Served with avocado, cavolo nero, sautéed mushrooms & 'feta' cheese.
A delicious, simple, hearty 5-minute breakfast. And most importantly, a lot healthier than traditional 'scramble' as free from dietary cholesterol, which is found in high quantities in eggs.
INGREDIENTS ------------------
serves 2
vegan butter or olive oil
1 firm tofu [200 g]
3 tbsp oat milk [or other plant milk]
2 whole scallions, sliced
1 tbsp yellow mustard
1 tbsp nutritional yeast
1 tsp turmeric
1 tbsp vegan Worcester sauce
1 tsp sweet paprika
1 tsp dried tomatoes
1 tsp savory
1 tbsp unrefined salt
4 pieces sun-dried tomatoes in oil, chopped
basil leaves
1 tsp freshly ground black pepper
Garnish options ---
green onions / nigella seeds / watercress sprouts
HOW TO MAKE VEGAN SCRAMBLED ‘EGGS’
[VIDEO INSTRUCTIONS]
Serve with your favourite breakfast accompaniments.
For this recipe we chose avocado, vegan feta, mushrooms, cavolo nero & wild spinach. But this scramble will also taste delicious with just a slice of good quality bread.
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