Tomato & Basil Tofu Scramble

Tomato and Basil Tofu Scramble (9)

The worst thing imaginable has happened:  my work schedule has been altered and my lunch break has been cruelly taken away.  As I am not only a creature of habit but also a glutton, this is about as bad as life can get.  I am currently working 11:45am-5:45pm with only three tiny breaks scattered throughout.  When does one eat with such a schedule?  It has been a trying week and next week looks like more of the same, before I hopefully return to more normal hours.

Tomato and Basil Tofu Scramble (8)

My current strategy is to eat as much as humanly possible in the morning to fill myself up so I won’t need any more food during the afternoon.  It would be tricky to find a suitably filling meal to have before 11am were it not for the wonderful world of brunch food.  This scramble is a vegan substitute for eggs on toast and is filling and delightful (as a second breakfast, obviously – I still need my Weetabix before I even contemplate going to work).

Tomato & Basil Tofu Scramble

Serves 1, slightly adapted from From Season to Season

Ingredients:

1 tsp olive oil

1 clove garlic, crushed

4 tomatoes, chopped

handful basil leaves or 1 tsp dried basil

1/4 block firm tofu

Method:

Tomato and Basil Tofu Scramble (1)

1.  Heat the oil in a pan and fry the garlic for a minute.

Tomato and Basil Tofu Scramble (2)

2.  Add the tomatoes and basil and heat for 3-4 minutes.

Tomato and Basil Tofu Scramble (3)

3.  Crumble in the tofu, season well and stir together.  Heat for a couple of minutes.

Tomato and Basil Tofu Scramble (11)

4.  Serve the scramble on toast.

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