Tofu Scramble with Kale and Roasted Mushrooms Recipe

Tofu steps in to replace scrambled eggs in this clever vegan brunch, which is loaded with earthy mushrooms, crunchy kale and finished with a dollop of hot sauce. Not only is it a fiery, flavour-packed start to the day, but it's high in protein, a great source of folate and low in salt and saturates, meaning there aren't many boxes it won't tick.

Serves 2 - 5 mins to prepare and 20 mins to cook, plus drying - 236 calories / serving



Ingredients1/2 x 396g pack firm tofu
250g (8 3/4oz) chestnut mushrooms, halved if large
4 tsp olive oil
1 small onion, diced
1/2 tsp ground turmeric
1/2 x 206g pack kale
a squeeze of lemon juice
1 red chilli, seeded and sliced
vegan hot sauce or ketchup, to serve


Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap it in a clean tea towel, put a heavy pan on top and leave to dry out until required.

Preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms on a baking tray, drizzle with 1 tsp oil, season, then roast for 20-25 minutes, until cooked and juicy.

Meanwhile, put 2 tsp oil and the onion in a frying pan and cook gently for 8-10 minutes, until soft. Add the turmeric and crumble in the tofu. Cook for about 2-3 minutes, stirring. Add the kale, lemon juice and the remaining oil and keep cooking for about 5 minutes, or until the kale wilts.

Add the chilli and cook for a further 4-5 minutes. If you want your tofu to be a bit drier, keep cooking gently, stirring often, until it is cooked to your liking. Serve the tofu scramble with the mushrooms and a dollop of vegan hot sauce or ketchup.
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