I’m back! After an unintentional two week hiatus I am hopefully back on blogging track. Rehearsals have been manic and there was simply no free time to post any recipes much to my disappointment – I was beginning to get blogging withdrawal symptoms. It’s been quite difficult to cook in the evenings also so I’ve been relying too much on shop bought food, which has not agreed with me but thankfully we are now at the start of our tour and I finally get some routine back.
Over the past two weeks I’ve consumed a ton of hummus, heaps of raw veg, way too many Nakd bars and I almost overdosed on Marmite rice cakes. The only hot dishes I managed to cook was a tofu stir fry, a thai red curry and pasta with pesto (the brand I use is Dress Italian sun ripened tomato pesto, which has no parmesan and is suitable for vegans). I mustn’t forget my ultimate standby ready meal ingredient that has been a life saver over this past fortnight……..the totally delectable Linda McCartney sausages, which I used in several meals including a delicious sausage, mushroom and spring onion sandwich, a sausage and beans meal and today a vegan breakfast consisting of tofu scramble, vegan sausage and toast.
Here then is the recipe for that super simple tofu scramble. Normally, i.e. in my own kitchen, I would use tumeric to give it lovely golden colour and maybe some mushrooms but I had to work with what I had and it turned out pretty well. The photo is of the leftovers – a falafel, pasta, tofu scramble combo, which may sound pretty random but was actually rather satisfying. Oh, good news my vegan friends! I discovered that Cauldron have removed the honey from their falafel so we can now eat them to our hearts content – woop woop!!
I digress, back to the matter at hand…..that lovely tofu scramble. It’s good to be back – I missed y’all x
300g extra firm tofu (I used the Cauldron brand)
1/2 red onion
1/2 red pepper
1/2 green pepper
2 large garlic cloves
handful chopped flat leaf parsley
1 tbsp oregano
salt and pepper
Heat a little olive oil and/or some soy butter in a frying pan/skillet. Finely dice the onion and add to pan along with some sea salt. Allow to soften but not colour.
Chop the pepper into small pieces and add to pan. Sweat for a few minutes before adding the minced garlic. Season, add the oregano and cook for at least 10 minutes until the veg is soft ensuring to stir frequently.
Crumble in the tofu – not too finely as some larger chunks are good for texture. Generously season and cook for 7-10 minutes, again, stirring frequently.
Before serving add the chopped parsley, taste and season if necessary. Great on its own, with toast or as part of a vegan cooked breakfast. Enjoy!