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My first Veganuary recipe attempt and it went pretty well.
Weekend brunch of egg on toast is one of my staple favourites so I decided to try and make a vegan version.
The result was fairly soft and creamy scrambled tofu, wilted truffle spinach on a slice of dark rye sourdough toast.
The first mouthful, if you’re not use to tofu, does still taste slightly ‘meh’ but once mixed with the toast & spinach it’s actually pretty delicious and has a very similar texture and flavour to scrambled eggs!
The trick it seems for soft and almost creamy scrambled tofu is to add a little extra plant based milk (I use unsweetened almond as it’s in my fridge) with the tofu first before cooking it.
490 calories | 30g Carb | 30g Fat | 25g protein | 2g Sugar | 4g Fibre
For the scramble tofu:
140g Tofoo – firm tofu
¼ tsp asafoetida
1/5 tsp turmeric and paprika
Pinch salt
Black pepper to flavour
30 ml unsweetened almond milk
Plant based butter spread
For the spinach
10ml truffle olive oil (can be swapped for garlic oil)
Half a bag or roughly 40g fresh washed spinach
Salt & Pepper to flavour
On top of dark rye & wheat sourdough & more spread
Butter the toast, the scrambled tofu should now be ready, layer on with the spinach and voila!
Soft Scrambled Tofu & Sautee truffle spinach on Dark rye sourdough
In case you want to see what asafoetida looks like...
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