My latest version of the much-loved tofu scramble really packs some punch, especially with the spicy touch of the vegan chorizo, and the protein power of the tofu. It will keep you going for hours, and give you a good whammy of nutrients to lever you into the day (if you use tofu that has been set with calcium sulphate, all the better).
I had a big-time phase of making tofu scramble soon after going vegan, because previously to that, I tended to rely on scrambled eggs as one of my main breakfast foods. So this popular vegan dish played a starring role in my own kitchen, and for a while, I just thought I'd never stop eating it! I used to make the PPK blog Scrambled Tofu Revisited, and made up a larger amount of the herb mixture so I had it handy for each time. But I have now moved on to my own versions.
This is also a good way to eat kale if you're not that fond of its fibrous texture overall, as the stir-frying softens it quite a bit. And we all know how good kale is for you. It's the number one green leafy vegetable that vegans and non-vegans alike should be eating as much as they can!
Use the firmest tofu that you can find for this recipe, which gives you a chance of retaining some larger lumps, reminiscent of egg. Also - I have finally managed to buy and use black salt in this - also known as Kala Namak - which is a very pungent-smelling, sulpharic salt that is found in Pakistan and northern India. It really helps to give an eggy flavour to dishes, and can be bought from Indian grocery stores. I bought mine though from vegan herb and spice supplier ASymphony of Flavour, for £1!
The other spices in this mix are also very readily available from Indian grocery stores or online, inluding the asafoetida, which is used a lot in Indian cuisine. This combined with the black salt and the turmeric is bascially my 'eggy flavour component' of this recipe. Although I haven't overpowered it - it's fairly subtle.
I'd recommend waiting for brunch or even lunch if you can't deal with strong, spicy flavours in the morning, but if you can - go for it, you won't be disappointed! And if you're like me, also slather it in sweet chilli sauce - yummy yummy!
Also - I reckon this is something that could be served on a buffet table too - especially if you add some potato to the mix as well.
Please let me know if you make it and enjoy it!
Tofu Breakfast Scramble with Vegan Chorizo, Kale & Spinach
Serves 2 or 3 with toast
1 tablespoon olive oil, for frying
12.5oz / 350g pack extra firm tofu
1 small onion, chopped finely
1 cup (large handful) baby spinach leaves
1 cup (large handful) chopped kale
1 cup / 150g vegan chorizo
1 garlic clove, minced
1 teaspoon dried thyme, rubbed in fingers
½ teaspoon all-purpose seasoning
½ teaspoon black salt (Kala Namak)
¼ teaspoon asafoetida
1/8 teaspoon turmeric
2 tablespoons water, or as required
Black pepper to taste
1. Prepare your spice blend first in a small pot so it's ready – rubbing the thyme with your fingers and then adding the black salt, turmeric, asafoetida and seasoning. Then drain the tofu and pat well so it's fairly dry.
2. In a frying pan, gently heat the olive oil and sauté the onion for about 4-5 minutes until softened, then add the garlic and cook about a minute more. Add the spice blend, quickly stir and then immediately add the tofu. To do this, mush it with your hands and throw it in, retaining some large lumps too. Combine with the spices and then add the spinach and kale. Cook for a few minutes until the vegetables have softened. If the mixture seems too dry, add a couple of tablespoons of water.
3. Finally, stir in the vegan chorizo. Cook and stir the scramble until the chorizo has heated through. If you want, add some freshly ground black pepper to taste. Serve alone or with toast, and with sweet chill sauce if you like.
The scramble can be reheated in the microwave the next day, if you don't eat it all at once!