Vegan tofu scramble with roast peppers on sourdough toast - Greenfields Herbs and Spices

eat:

American

Vegan tofu scramble with roast peppers on sourdough toast

The ultimate vegan scrambled egg replacement, with colour, texture, and packed with protein
Prep Time: 15
Cook Time: 10 mins
Total Time: 25 mins
  • 200g firm tofu
  • 2 red peppers diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/4 tsp chipotle flakes (adjust to taste)
  • Salt and black pepper to taste
  • 4 slices of sourdough bread
  • Fresh parsley or coriander for garnish (optional)
  1. Begin by pressing the tofu to remove excess water. Place the tofu between paper towels or clean kitchen towels and place a weight (such as a heavy pan) on top. Let it press for about 10-15 minutes.
  2. While the tofu is pressing, preheat your oven to 200°C (180°C fan-assisted) or 392°F.
  3. In a baking dish, toss the sliced red peppers with a teaspoon of olive oil, a pinch of salt, and black pepper to taste. Roast them in the preheated oven for 15-20 minutes or until they become tender and slightly charred. Stir them occasionally for even roasting.
  4. While the peppers are roasting, crumble the pressed tofu into small, bite-sized pieces.
  5. Heat a non-stick frying pan over medium heat. Add a teaspoon of olive oil and the finely chopped red onion. Sauté for 2-3 minutes until the onion becomes translucent.
  6. Add the minced garlic, turmeric, paprika, and chipotle flakes to the pan. Sauté for another 1-2 minutes until the spices become fragrant.
  7. Stir in the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and takes on a slightly golden hue. Season with salt and black pepper to taste.
  8. When the roast peppers are ready, remove them from the oven and set aside.
  9. Toast the sourdough bread slices until they are golden brown and crisp.
  10. To serve, place a generous scoop of the tofu scramble on each slice of toasted sourdough bread and top with the roast peppers. Garnish with fresh parsley or cilantro if desired.
Per serving
  • Calories: 320 kcal
  • Protein: 16g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Sugars: 6g
  • Fat: 9g
  • Saturated Fat: 1g

In this recipe:

With a rich and creamy texture and egg like flavour that’ll remind you of real scrambled eggs! Packed with protein and a blend of spices, it’s a perfect way to start your day, a satisfying meal that’s easy to prepare and full of vibrant flavours.

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