Tofu scramble is one of those things that when done well can be simply the best vegan breakfast ever! I love scrambled eggs and was convinced nothing would ever replace this breakfast in my life. The first time I tried scrambled tofu it was awful, bland and mushy. It took me awhile to try it again (which is when I came up with my simple yet flavourful version here) and since then I keep seeing bloggers raving about it all over the internet. It seems to be a staple vegan breakfast worth shouting about.
The most successful scramble recipes I found all used heavy flavouring with spices or herbs to bring the tofu to life so I quickly got used to the idea of curry powder in my breakfast. In fact I have rather grown to love it. For this recipe I have used smoked paprika and curry powder and I have mixed in some delicious veggies for extra flavour and health points. I find the mix of spices creates a really delicious rich dish that isn’t too overpowering.
I have been really aware of not comfort eating over the last few months, with varying degrees of success! I am the sort of person who funds myself reaching for the carbs when I am feeling sad and the wine if I am feeling tired! This can quickly escalate, so whenever I can, I try to find ways to balance out these ‘snap of the moment’ choices with low carb meals. The way I see it, if my main meals are the best I can make them then the bad snacks won’t seem as bad 🙂
One way to cut naughty refined carbs from your breakfast is to replace the toast with some giant mushrooms! I’ve not experimented too much with stuffed mushrooms but I will definitely start 🙂 Too often mushrooms are stuffed with cheese and breadcrumbs but there are tonnes of healthier options!
So here you have it, this is my healthy vegan breakfast alternative to scrambled eggs on toast! I hope you enjoy it as much as I have!
Vegan, Dairy Free, Gluten Free, Guilt Free
200g Tofu (I use Cauldron brand)
1 Red Pepper
1 Green Pepper
1 tspn Smoked Paprika
1 tspn Curry Powder
1 Garlic Clove
Large handful Spinach
Salt and Pepper
2 Large Field Mushrooms (the big flat ones)
Preheat your oven to 200c.
In a bowl mash the tofu with a fork and set to one side.
Slice the onion and peppers and fry in a pan in a little oil for 5 minutes until softened, then add the spices, garlic and spinach and continue to cook for another few minutes to cook the spices.
Add the tofu to the pan and stir well to combine the tofu with all the lovely flavours. Add some seasoning and taste.
Once the vegetables are cooked and the tofu nicely coated in spices pile the tofu mixture onto your mushrooms and place on a baking tray in the oven for 15 minutes.
The mushrooms should wilt and the tofu mixture will turn golden and firm up.
This can be enjoyed for breakfast, brunch, lunch or dinner!! Perfect served with some baked beans or some veggie sausages or if for dinner then why not with some sweet potato wedges!