Here's a delicious vegan alternative to scrambled eggs that works beautifully and makes for a perfect weekend breakfast when paired with fresh sourdough bread.
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Prep Time: 30 Min
Cook Time: 10 Min
You can choose whichever veggies you like here. Mushrooms work well here but if you don't like them you can leave them out.
400g extra-firm tofu
mushrooms, finely diced
1 tomato, finely diced
1 small red onion, finely diced
Handful of spinach
Handful of coriander
1 tsp. turmeric
2 tsp. jerk seasoning
2 tsp. garlic powder
1 tbsp. soy sauce
1 tbsp mixed herbs (thyme, oregano, basil)
2 tbsp tahini
Salt & pepper, to taste
Press the tofu by wrapping it in paper towels and placing it between a cutting board and anything heavy, e.g. stack of books or a heavy pan (this removes any extra liquid) for 15 to 20 mins.
Crumble the tofu into a large bowl. Add the jerk seasoning, garlic powder, salt & pepper, turmeric and soy sauce. Combine all the ingredients ensuring the tofu is covered well. Set aside and allow to marinade while you work on the veggies.
Finely dice all your veggies. Heat some olive oil in a pan and fry the mushrooms for 2-3 mins on low-medium heat. This will allow them to release some liquid. Then add in your red onion, followed by the diced tomato. Fry for another few minutes and then set aside in a separate bowl.
Add more oil to the pan and fry the tofu until it reaches a nice golden colour. Now add back in the veggies with a handful of spinach and the tahini. Fry for another few minutes until the spinach has wilted down.
Lastly, top off with a handful of chopped coriander.
Maria is a registered dietitian in Ireland and Bermuda. She is passionate about making diet and nutrition education accessible to all. We hope you enjoy these recipes, and please reach out and let us know if you make them. Dietetic appointments and services are available online; email firstname.lastname@example.org. Corporate wellness and health promotion services are available online in Cork, Kerry and Dublin.