The more common name for this dish in our house is ‘crumbled egg’ as that’s what our nephew has expertly named it. It works a treat if you and your vegan friend have been out on the town and need a bit of a pep up before you turf them out on a Sunday morning.
Difficulty Level: 1/5
Cost: less than £5
Time: 10 minutes
Serves: 2 – 3
Rebecca says: “This is quick, this is tasty and you will not regret it.”
An important note here is that silken tofu doesn’t taste of much so this is all about the flavouring…below is your basic ‘crumbled egg’ medley but you can get fancy and add sun-dried tomatoes, peppers, spinach, kale, herbs (coriander is recommended), mushrooms or even vegan cheese (see Vegan Cheese post)…whatever you fancy really – have an experiment!
1 tablespoon of oil
1/2 onion (red or white, whatever’s you’ve got)
1 clove of garlic (chop finely)
1 pack silken tofu (the firmer the silken tofu the better – it comes from soft-extra firm. It is usually in the ‘world food aisle’ if you’re supermarket shopping, maybe with Japanese ingredients – always worth asking as most places do sell it)
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric (this makes a great yellow egg colour and it tastes banging)
1 tablespoon vegetable bouillon powder (or 1/2 veg stock cube…or you could leave it out entirely, it won’t ruin anybody’s life if you don’t have this item)
salt & pepper to season
A squeeze of lemon or lime (optional)
This will be served on bread, I would recommend a sourdough but I recognise you may be hungover and you might not have this in. My request is anything but white bread, please, this is a nice breakfast – it deserves a nice platform to rest on.
- chop up your onion and garlic and anything else you’re putting in this so it’s ready to roll
- heat your oil in a frying pan on a medium heat
- add your onions until they’re soft/brown then add the garlic
- drain your tofu and with your hand crumble it (gently) into the pan so it looks a bit like scrambled egg
- add in the turmeric, cayenne and bouillon and give it a gentle mix around the pan for 3 minutes (gently – lift, don’t stir, as you don’t want it to be too broken)
- season with a good amount of salt and pepper & the citrus juice
- cook until a good amount of moisture has left the tofu (I particularly like the bits where it catches a little on the bottom of the pan)
- toast your sourdough so it’s ready
- serve it up – you can add ketchup, veggie Worcester sauce…whatever you’d usually have with eggs.
That’s it. Your vegan guest will be overjoyed they don’t have to have dry cereal/toast.
If you’re really nice you could get some Alpro milk in so that can have a cup of tea with it too.
Happy weekend, non-vegan friend. Enjoy!