Tofu Sausage Scramble
"What should I cook for breakfast?" we hear you ask! Well we have a brilliant and easy vegan breakfast idea for you. If you're looking for plant-based breakfast recipes, this is a cracker! Fluffy and light yet filling, this dish is a wonderful way to start the day. It’s absolutely jam-packed with protein too, containing all nine of the essential amino acids the body requires.
Servings
Ingredients
For the recipe
<item-todo-done>½ tsp ground turmeric<item-todo-done><item-todo-done>200g firm tofu<item-todo-done><item-todo-done>2 plant-based sausages<item-todo-done><item-todo-done>200g silken tofu<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>50g fresh spinach leaves<item-todo-done><item-todo-done>½ tbsp olive oil<item-todo-done><item-todo-done> pinch of black salt (Kala Namak) - optional<item-todo-done><item-todo-done>½ tsp soy sauce<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 slices of wholemeal sourdough to serve<item-todo-done>
Ingredients
For the recipe
<item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>400g firm tofu<item-todo-done><item-todo-done>4 plant-based sausages<item-todo-done><item-todo-done>400g silken tofu<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>100g fresh spinach leaves<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> pinch of black salt (Kala Namak) - optional<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>8 slices of wholemeal sourdough to serve<item-todo-done>
Before you start
Tofu press | Powerful blender | Baking tray | Frying pan
Prepare the tofu and cook the plant-based sausages
- Press the firm tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top
- Leave for a few minutes to drain off any liquid and firm up
- Put the sausages on the baking tray and cook in the oven for 20 minutes
- Blitz the silken tofu in the blender until smooth
- Peel and grate the garlic
- Trim and thinly slice the spring onions
- Wash, dry and roughly chop the spinach
- Crumble the pressed tofu into small pieces
Fry the onion and garlic
- Heat the olive oil in the frying pan over a medium heat
- Add some of the spring onions (saving a tablespoon of the green parts for garnish) and cook, stirring, for 30 seconds
- Add the garlic and stir for a further 30 seconds
- Turn the heat down, add the turmeric, black salt (if using) and soy sauce and stir to combine
- Take the pan off the heat
Make the scramble
- Take the sausages out of the oven and carefully cut them into small 1cm chunks
- Put the pan back on the hob over a medium heat, add the sausage pieces and cook for 2-3 minutes, stirring, until the sausage starts to crisp up
- Turn the heat down, add the blended silken tofu and stir until the silken tofu has taken on the colour of the turmeric and started to bubble
- Crumble the firm tofu into the pan and fold it with the other ingredients for 2 minutes until it's completely warmed through
- Add the spinach and fold it into the sausage scramble
- Taste and season to perfection with salt and pepper
Serve & enjoy!
- Toast the bread
- Serve the scramble on the toast and garnish with the remaining spring onion