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 Mediterranean-style tofu breakfast really stole my heart, and I’ve been making my own scramble like theirs ever since.
This recipe makes a fragrant, herby, protein-rich scramble that’s great with toast and something green.
Mediterranean Tofu Scramble
Preparation time: 20 minutes
1 package (300g) of firm tofu, drained and pressed
2 cloves of garlic, minced
1 spring onion, finely chopped
1/2 yellow bell pepper, diced
3 mushrooms, diced
6 sundried tomatoes, diced
1 teaspoon of turmeric
1 tablespoon of dried mixed herbs
A handful of fresh basil leaves
1 tablespoon of olive oil
Salt and pepper
Large frying pan
1./ Start off by adding the garlic, onion, mushroom and pepper to the pan with the oil. Add a pinch of salt and fry over medium-high heat for about 4 minutes, stirring occasionally.
2./ Keeping the pan on the heat, add the tofu to the mixture while crumbling it into rough chunks. Sprinkle over the turmeric, dried herbs and a little more salt before mixing the whole lot thoroughly. Break down the tofu to your desired texture using a spatula or fork.
3./ Mix in the sundried tomatoes, then fry the mixture for a further 6-7 minutes.
4./ Season to taste. Mix in the fresh basil at the last minute.
5./ Serve and enjoy!