Although I don’t cook with eggs or buy them, I did used to eat scrambled eggs – albeit rarely – so occasionally I miss the texture and taste of a scrambled egg brunch. However, to date I have always resisted a tofu version. I don’t really know why, just that the thought of it did not exactly draw me in. But the other day I decided to take the plunge, as both my craving and curiosity got the better of me. I hadn’t had lunch or breakfast, and it was that time of day. I also knew at the back of my mind that I had half a packet of firm tofu in my fridge, waiting to be consumed. So, what was I to do, other than to make a masterpiece to fulfill my craving ? A combination of ingredients have made this creation a definite part of my life, or brunch should I say, for ever. Mmmmmm – good !

Serves 1

INGREDIENTS

olive oil

½ a packet (175 grms) of firm tofu

1 medium-sized red onion, chopped

1 large clove garlic, chopped

2 medium-sized mushrooms, chopped

¼ tsp dried oregano, or 1 tsp freshly chopped oregano

1 tsp fresh ginger (grated)

¼ tsp nutritional yeast (optional)

½ tsp turmeric powder (for the yellow colour)

1 tbsp soya sauce

1 tsp light tahini

METHOD

Fry the onions in the olive oil, in a non-stick frying pan until transparent. Then add the garlic, ginger and the mushrooms, stirring every few seconds.

Now crumble the tofu into the pan (and quickly rinse your hands), and mix again for a minute or so. Add the soya sauce, whilst continuing to mix, and the rest of the ingredients. Mix all up together for a minute or so, and serve immediately. Enjoy !

TIP : May be served on wholemeal toast, accompanied by freshly squeezed orange juice, to optimize the nutritional value.

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