Mediterranean Overnight Scramble

Mediterranean Scramble (8)

I have been back in the UK for a whopping eight months now, which is something of a personal best since I first headed abroad in 2007.  I still feel happy that moving back to the UK was the right thing to do…but my feet are getting a little itchy!  The sun is shining, I spend most of my day with people from exotic locations, of course I want a piece of the action.  Fortunately, Manchester is a pretty diverse city and even if I can’t do any travelling myself, I can experience global cuisines as I go about my day.  Last weekend I paid a visit to Levenshulme market and was delighted to see a few stalls marking their vegan options.  Thus I was able to enjoy a Burmese noodle soup:



A Colombian empanada:


And some good old fashioned cupcakes:


All of which, along with this Mediterranean breakfast scramble, gives me the feeling that I’m quite the traveller and helps me to keep my feet on the ground…at least until holiday time!

Mediterranean Scramble (7)

Mediterranean Overnight Scramble

Serves 4, from Isa Does It


1 pack tofu

handful olives, chopped

2 tbsp lemon juice

2 tbsp plain flour

1/2 tsp dried thyme

2 tbsp chopped fresh basil

1/4 tsp ground turmeric

1/4 tsp salt

1 tbsp olive oil


Mediterranean Scramble (1)

1.  The night before, crumble the tofu into a mixing bowl.

Mediterranean Scramble (2)

2.  Add all the ingredients except the olive oil, season with black pepper, and mix well with your hands.  Cover with clingfilm and leave in the fridge overnight.

Mediterranean Scramble (4)

3.  In the morning, heat the oil in a pan.  Cook the tofu for 5-7 minutes, and serve with toast.

Mediterranean Scramble (5)

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