Veggiephile

Tofu Scramble and Cole Slaw

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!

Tofu Scramble with mushrooms - deliciously simple.

Tofu Scramble with mushrooms – deliciously simple.

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.

Cole Slaw is the second lead actor on this brunch stage.

Cole Slaw is the second lead actor on this brunch stage.

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 🙂

Tofu Scramble and Cole Slaw with a sesame bagel - ready to dig in.

Tofu Scramble and Cole Slaw with a sesame bagel – ready to dig in.

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This entry was published on 1. November 2013 at 17:21. It’s filed under Breakfast, Food, Quick & Easy, Salads and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Tofu Scramble and Cole Slaw

  1. Pingback: Portobello Mushroom Burgers | Veggiephile

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