It’s been a crazy few exciting weeks here in the studio. I’m just home after a wonderful week cheffing at Wild View Retreat. It was a vegan week and I totally smashed it! I must admit every time I do a yoga retreat I think wholly guacamole four meals a day for 26 people, that’s a lot of aprons I will totally destroy with my messy pawprints! But everyone loved it.
My vegan and plant based recipe repertoire is growing and i’m really enjoying it. Right now i’m totally in love with this Vegan Tofu Scramble with Avocado and Kale I created in collaboration with Plenish Drinks. Packed with plant based protein, healthy fats and veggies to fuel your day right.
I marinated the tofu scramble with nourishing spices and Plenish’s creamy almond milk to give it the best flavour and the tomatoes are roasted in a little balsamic vinegar and olive oil for complementary sweetness.
This healthy vegan breakfast was so good, I made it three days in a row! I hope it makes it onto your weekend food planner too.
Vegan Tofu Scramble, Avocado and Kale
TOFU MARINADE
- 1 tbsp coconut aminos (or 1/2 - 1 tsp brown miso paste)
- 2 tbsp nutritional yeast
- 1/2 tsp apple cider vinegar
- 3 tbsp almond or cashew milk (I like Plenish)
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
- 250 g firm tofu
ROAST TOMATOES
- 120 g cherry tomatoes,
- 3/4 tbsp olive oil
- 1 tsp balsamic vinegar
- 3 sprigs fresh thyme (or 1/4 tsp dried)
OTHER
- 1 tbsp extra virgin olive oil or coconut oil
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 65 g kale, cavolo nero or spinach, chopped
- Salt and Pepper to taste
- 1 medium avocado
- 1 tsp sesame seeds
Method
- Prepare the tofu marinade by mixing all the ingredients together in a bowl (coconut aminos, apple cider vinegar, nutritional yeast, almond milk, turmeric, paprika, salt and pepper).
- Squeeze the liquid from the tofu (I like to put it in a muslin cloth) but just enough so it doesn’t become a paste and can be broken into chunks. Crumble into the marinade. Leave to soak for at least 5 minutes, or overnight.
- Preheat the oven to 400F / 200C / 180C fan.
- Place the tomatoes on a non stick baking tray lined with greaseproof paper. Toss the tomatoes with the olive oil, balsamic, thyme and salt. Option to slice the tomatoes in half for more of a juicy slow roasted feel!
- Bake in the oven for 20 - 25 minutes until soft and slightly caramelised.
- Add the olive oil or coconut oil to a non-stick pan. Fry the onion for 2 - 3 minutes on a medium heat until soft. Add the garlic for 30 seconds and then the tofu and cook for 3 - 4 minutes. Add your choice of greens for 1 more minute.
- Serve the vegan tofu scramble in a bowl and top with roasted tomatoes, avocado, sesame seeds and a pinch of black pepper.
