1 packet of tofu (soft to medium firmness is best)
Handful of mushrooms
Few bunches of spinach or greens such as kale
1 medium tomato or handful of cherry tomatoes
Turmeric, Cumin, Oregano and/or Basil
Black Salt (optional)
Heat the oil in a pan. Scrunch the tofu between your fingers into the pan to “scramble it” and cook for a few minutes.
Add a splash of water into a cup (about 2 tablespoons water) and mix the turmeric and cumin in (a shake of each, or about 1 tsp), then add to the tofu (you can just add straight to tofu without mixing in water first). Add a squeeze of mustard to the tofu and mix in.
Chop the mushrooms and add to the pan. I often move the tofu to one side or around the edge so the mushrooms can cook separately against the pan for a few mins. Then mix through.
Chop the tomato and add to the tofu, along with the chopped greens and cook for a few minutes.
Add in the rest of the seasoning such as oregano and a sprinkling of black salt to taste. This gives it an eggy flavour so you may or may not like it.
Finally chop the spring onion and add to the tofu.
Serve with anything you like, such as toast, avocado, hash browns etc.
This is my brunch most weekends and I often serve with toast and hash browns. I like to use the Tonzu tofu, but any that is not really firm is ok.
For a larger brunch or to cater for more people you could also add vegan sausages like Frys as well as hash browns. You can add extra vegetables or replace the mushrooms, or even have no vegetables and stick with just the tofu! Adding chopped rocket once served is also nice.
Source: Hannah Lessells