A good tofu scramble is one of those things: hard to master but worth persevering with.
My own favourite scramble and my go-to savoury breakfast dish is inspired by a visit to Wayward, a well-known vegan café in Seattle, Washington. Their herby tofu really stole my heart, and I’ve been making my own in memoriam ever since.
This recipe makes a fragrant, hearty scramble that’s great with (vegan) buttery toast or fried potatoes and something green. It's not a strict recipe, and adapts well to additional ingredients, so feel free to chuck in those leftover courgettes or whatever else you've got knocking around. If you do add extra vegetables, it's probably best to do so when you add the mushrooms. Just make sure everything is nicely browned before continuing with the tofu.
Preparation time: 20 minutes
1 package (300g) firm tofu, drained and pressed
2 garlic cloves, minced
10 black olives, sliced
5 chestnut mushrooms, sliced
5-6 sundried tomatoes, sliced
A handful of leafy greens (e.g. kale, spinach, spring greens)
1 tsp turmeric
A large pinch of asafoetida
1 tbsp dried mixed herbs (oregano, basil, thyme, rosemary, and wild garlic are all good)
A large handful of fresh basil leaves, finely shredded
1 tbsp of olive oil
Ground sea salt and black pepper, to taste
1./ Heat the olive oil in a large frying pan over medium-high heat. Add to this the garlic, mushrooms, and a pinch of salt, and fry over medium-high heat for about 6-7 minutes, stirring as you do.
2./ Keeping the pan on the heat, crumble the tofu into the mixture. Don't crumble too much- leave some bigger bits because it'll break up more in the pan.
3./ Sprinkle over the turmeric, dried herbs, and a little more salt before mixing the whole lot thoroughly. Stir in the greens, sundried tomatoes, and olives and keep frying for a further 10 minutes or so, stirring and bashing up the tofu a bit as you do.
4./ Remove from the heat before stirring through the fresh basil. Season to taste and serve.