Time: 15 min
Servings: 4 people
Type: breakfast/brunch
Ingredients:
- 300 grams hard pressed tofu
- 1/2 medium size red onion fine diced
- 2 green chilies (optional)
- 1 cup chopped button mushrooms
- 1/2 cup frozen green peas (can use fresh)
- 2 small garlic cloves finely diced
- 1/2 inch fresh ginger
- 1 tsp ground black pepper
- 1 tsp chili powder
- 1/2 tsp. ground turmeric
- 2 tsp nutritional yeast
- 1/2 cup soy milk/any plant milk
- Black salt to taste (see notes)
- Fresh coriander finely chopped for garnish
- Sliced avocado (toppings)
- chili flakes (toppings)
- lime juice (toppings)
Method:
To a pan, add 1tsp. olive oil. Add onions and sauté until translucent. Now add the diced garlic and green chilies. Sauté for 5 seconds and now all the spices. Mix well. If the mixture sticks to the pan, sprinkle some water and it will be ok. Cook for 5 minutes.
Now add the mushrooms, peas and mix well. Don’t over cook the mushrooms and after about 1 minute add the crumbled tofu which has been drained (all water) and kept aside. Stir everything well. Add salt.
In a blender, blend the soy milk, nutritional yeast and ginger together. Now add this liquid mix to the tofu mixture at the end and stir well. Add salt and give a taste. Cover the pan with a lid and cook for 3/4 minutes. Now turn the heat off.
Garnish with fresh coriander. Serve this warm and delicious scramble with sourdough toast. Top it with sliced avocado, chili flakes and squeeze some lime juice. So satisfying and filling.
Notes
- If you don’t have black salt (kala namak), use regular salt.
- Adjust the chilies if you like it less spicy.
- Nutritional yeast brings the creamy flavors in the scramble.
Do you know starting your day with a healthy plant protein can help stabilize your mood for the rest of the day, makes you fuller for long and gives you the needed nourishment after a night long fast.
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