Happy World Vegan Day! Yes, there is a day for everything, and today we get to celebrate living it kind. On this occasion I treated myself to a bigger (and admittedly late) breakfast. I guess you could see it more as a brunch, having a salad and such. I have to confess that I had never made a tofu scramble before… Yeah, I know! How could I have lived for over 2.5 years without it?! Well, I never was a huge fan of eggs, so I didn’t see the need. But this scramble converted me and is gonna be on my plate more often. It was delicious, especially with a bagel with margarine spread. Simple, but SO good.
The cole slaw is a fantastic addition to any brunch, lunch or dinner. It is refreshing and not as heavy as some of the store bought are. Might be the mix of mayonnaise and yogurt. I had my first serving for my brunch, then another for a snack just now in early afternoon. Inbetween it was in the fridge for a few hours, and the flavours have melted even more. It is delicious!
Here is what you need for the Tofu Scramble (2 servings):
300 g Tofu (I used a fairly soft one), drained
4-5 mushrooms, roughly chopped into small pieces
1/2 teaspoon turmeric powder
1 tablespoon sunflower or rapeseed oil
salt and pepper to taste
optional: chopped chives (I didn’t have any, but this would go so well with it)
In a small pan, heat the oil over medium heat. Add the chopped mushrooms and let them fry for about 2 minutes by themselves. Then crumble the tofu into the pan. Add a pinch of salt and the turmeric and stir thoroughly, so that the turmeric can colour the tofu nicely. Let the scramble fry for about 5 minutes with occasional stirring. I like it, when some of the tofu browns, but you can fry it to your desired colour.
For the cole slaw you need for 3 generous side servings:
1/2 small white cabbage (about 250 g)
1 large carrot (or 2 small)
1 small apple
1 stalk of green celery
handful of walnut pieces, toasted in a non-sticky pan without oil
1 heaped tablespoon of vegan mayonnaise (I used the one from Plamil with the Lemongrass flavour)
2 tablespoons of plain soy yogurt
juice of 1/2 lime
salt and pepper to taste
Cut the cabbage in very thing slices and then cut those into pieces of about 3 cm in length. Put them in a bowl and give the cabbage a nice little massage to make it softer (and who doesn’t love a massage?!). This might be a bit strange, but makes it easier for the body to digest, at least, that is what I read somewhere. Then on a grater, grate the carrot and the apple. Slice the celery in very thin slices. Mix the vegetables and toasted walnuts with the mayonnaise, the yogurt and the lime juice in a bowl and add salt and pepper to your liking. Let the slaw rest for a few minutes (or hours, if you have) or enjoy straight away. Now how easy was that? As a side, I toasted a sesame bagel and put some margarine and cream cheese on it. Yummy brunch 🙂