Tofu scramble

Eggs! OMG the ease of cracking one of those guys to make toast into a meal, to make roasted veggies into a meal, to make cheese into a ...you get it right? Eggs are useful.
But vegans don't eat eggs, so if you want a scramble you have to venture into the world of TOFU!!!
So I did, and guess what? It's not bad.

The thing about tofu is that there isn't much flavour to it, so you have to add your own - enter harrisa. This recipe is fragrant, spicy and tangy - because of the vinegar. Perfect for a weekend brunch or supper or anytime you miss eggs.



Harrisa Tofu Scramble on Homemade Olive-Garlic Wholemeal Bread

Ingredients:

 

1/2 red onion - diced

6 cherry tomato's - halved

1/4 block of tofu

1 heaped teaspoon of harrisa (I used powder, but paste would be fine)

1 teaspoon of olive oil

1 tea/tablespoon of coriander (I used dried - so a teaspoon, but go crazy and add a chopped tablespoon if you have fresh)

1 tablespoon of apple cider vinegar

1/2 slices of your toast of choice - vegan-buttered (or a pitta/wrap)

 

Method:

 

Heat the oil in a pan on medium and add the harrisa spices, wait a minute for the fragrance to develop then add the onion and stir until softened. Add the tofu and stir to cover in spices, cook by leaving the tofu for intervals so that it browns in places. Once the tofu has browned slightly toss in the tomato's and coriander. Whilst the tomato's are cooking to your liking, toast your bread. Just before serving pour in the apple cider vinegar - the pan will sizzle and that means your scramble is ready! Plonk it onto your (now hopefully buttered) toast and enjoy.