Scrambled tofu on truffled sourdough bruschetta

Scrambled tofu on truffled sourdough bruschetta

By
From
V is for Vegan
Serves
4

This is vaguely like scrambled eggs but not really. It’s a very easy, quick breakfast and can be flavoured any which way: Mexican, Indian, Italian. The truffle turns it into a bit of a luxury. Tofu is a great flavour absorber. For this scramble, use firm but silken tofu and drain it. This is one of my favourite dishes in the book – absolutely delicious.

Ingredients

Quantity Ingredient
3-4 tablespoons olive oil
2 spring onions, finely sliced
6-8 medium brown mushrooms, sliced
200g silken tofu, drained and crumbled
1 tablespoon thyme, oregano or marjoram leaves
4 slices sourdough or other good bread
1 garlic clove, halved
truffle oil or truffle paste
handful basil leaves, shredded
sea salt
freshly ground black pepper

Method

  1. Heat the oil in a frying pan over a medium heat and, when hot, sprinkle in the spring onions, mushrooms, tofu and herbs. With a spatula, fry the tofu until it looks dry, like scrambled eggs. Season with salt and pepper to taste.
  2. In the meantime, toast the bread, then rub with the cut garlic clove. Drizzle over the truffle oil or paste.
  3. Serve both together, with the shredded basil as a garnish and, if you like, a couple of turns of fresh black pepper from the mill.
Tags:
Vegan
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