INGREDIENTS
½ onion, finely diced
300g firm tofu, grated or crumbled
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
½ red capsicum, diced
1 cup broccoli florets with stalk finely diced (½ broccoli head)
1 carrot, grated
1 tbsp soy sauce
2 cups baby spinach leaves
½ bunch flat-leaf parsley, chopped
4 slices wholemeal sourdough, toasted
1 avocado, peeled and cut into quarters
16 cherry tomatoes, cut in half
METHOD
Heat a wok or large frying pan. Add the onion and dry saute (no oil). Add the tofu, cumin, coriander, and turmeric and mix well to coat the tofu.
Add the capsicum, broccoli, carrot and soy sauce. Stir well over high heat. Cover with a lid and cook for about 5 minutes (stirring regularly) until vegetables are soft but still firm. Add the spinach and parsley and stir.
To serve
Place the sourdough toast on a plate, top with scrambled tofu, avocado and cherry tomatoes.
Comment: There have been many great food substitution discoveries for vegans since veganism has become mainstream. Vegans can now enjoy foods that used to be a staple in their diet, scrambled tofu is an awesome brunch dish that will leave you amazed at the similarity.
