Day Six: Recreate a restaurant meal
I have eaten tofu scramble as part of almost every vegan cooked breakfast I’ve had this year. None of them have lived up to the scramble Mr HH cooks up for me on those rare occasions that he takes to the kitchen. And who better to tell you about it than the man himself? I shall be anxiously looking over his shoulder, checking his grammar and making sure he doesn’t say anything mean about me.
I’ll start by addressing the wild inaccuracies in that introduction. First of all, it’s Dr HH, not Mr. I also resent the implication that I rarely get in the kitchen, I must cook at least 12 times a year! One thing in that introduction is certainly true though… my grammar will probably need a checking over to meet the high standards of Ms HH.
On to the main event, keep on reading and you’ll find all the instructions you need to add a real dash of middle class to your breakfast.
The Best Scramble in the World
Serves 2 people as part of a cooked breakfast, with about 4 portions of leftovers
olive oil for frying
2 onions, chopped
4 cloves of garlic, crushed or chopped
400g of closed cup mushrooms (chestnut if you’re looking to ratchet up the middle class wow factor), sliced
a generous handful of olives, whatever variety you have
a hearty block of tofu
200g of spinach
100g of baby plum tomatoes (cherry tomatoes if you wish to turn down the middle class wow factor), halved
a handful of basil leaves
0. The first step towards a good scramble is choosing the right music. My personal preference is a little bit of Planet Rock Radio but that’s not quite so easy to get since I’ve been separated from my digital radio.
- Heat the oil and fry the onions until soft.
2. Add the mushrooms and continue to cook over medium heat.
3. Sprinkle in the garlic and cook for 2-3 minutes.
4. Sling in the olives and keep on cookin’.
5. Drain the tofu and crumble it into a sieve to get rid of any excess water and then throw it in the pan. I find this a good time to start adding some salt and pepper, season to your preferred taste.
6. Add the spinach a generous handful at a time and cook until wilted.
7. Pop in the tomatoes and basil, stir them in and cook for 2-3 minutes to warm through.
There we have it! Additional serving suggestions: sausages, hash browns, black pudding and two slices of olive bread toast. Remember to artfully arrange your plate and use the sausages as a barrier to prevent the juice from the scramble from contaminating anything else. Or, if you’re a normal person, just put it on the plate however you want. Dobrou chuť!
I like this twist on tofu scramble with the Italian flavours. I’m a huge fan of mushrooms in scramble and always add them when I make it.
I’ve tried Thai scramble before, but this is definitely my favourite. The olives are a great addition too!
I love spinach in tofu scrambles. And mushrooms, for that matter. And olives. And tomatoes. And… you get the idea.
Dr HH is vegetarian and doesn’t eat eggs, yet he’d never had tofu scramble before he met me! Fortunately he has learned pretty quickly and made this incredible concoction.
So much good stuff in this scramble! All those mushrooms and olives look delicious. And I’ve never had black pudding, but good to see that there’s a vegan version!
I’d never had non-vegan black pudding, so I can’t comment on how accurate it is – but the spicing is really good. It’s like a spicy, slightly grainy sausage!
LOVED the step-by-step in this post 🙂
Looks delicious! Can’t beat a good tofu scramble. I love the idea of olive bread with it, too.
Olive bread is the very height of fanciness!
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