Breakfast is, as everyone knows, the most important meal of the day. For the first six months I was back in the UK, I never had any morning classes and could enjoy a leisurely breakfast any day of the week. Now I’m back working mornings and a hasty bowl of Weetabix is all I can squeeze in. This means that lazy, luxurious weekend breakfasts are once again worthy of week-long daydreaming. I usually lean towards something sweet for a treat breakfast, but I do occasionally rustle up something savoury as well. This scramble is lovely, and preparing it the night before is just a bonus that means you actually can enjoy it for a mid-week pick-me-up breakfast too.
The flavours are delicious, and the sponge-like tofu just soaks it all up. When I became vegan I thought I would miss having eggs for breakfast. Far from it, when there are alternatives like this!
Thai Overnight Scramble
Serves 4, from Isa Does It
1 pack of tofu
2 tbsp lime juice
1 tbsp Thai red curry paste
100g thinly sliced shiitake mushrooms
3 spring onions, thinly sliced
2 tbsp bread crumbs
1/2 tsp dried thyme
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh coriander leaves
2 garlic cloves, crushed
2 tsp finely chopped fresh ginger
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes
1 tbsp soy sauce
1 tbsp olive oil
1. The night before: crumble the tofu into a mixing bowl. This is very satisfying!
2. In a ramekin, mix together the lime juice and curry paste.
3. Add the paste to the tofu with the mushrooms, spring onions, breadcrumbs, thyme, basil, coriander, garlic, ginger, turmeric, red pepper flakes and soy sauce. Mix well with your hands. Cover with clingfilm and leave in the fridge overnight.
4. In the morning, heat the oil in a large pan. Cook the tofu for 5-7 minutes, stirring occasionally, until warm and lightly browned. Season and serve with toast.