The perfect dish to make for Sunday’s brunch! Nobody will miss its old scrambled eggs once they’ve tasted that vegan version, made extra cheesy thanks to some of our grated Mozzarella!
Prepping time: 15 minutes
Cooking time: 15-20 minutes
Makes 4 servings
Ingredients
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2 tsp of ground cumin
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1 tsp of dry thyme
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½ tsp of smoked paprika
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½ tsp of ground turmeric
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freshly cracked peppercorn (about ¼ tsp)
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2 tbsp of water
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2 tbsp of Irini or Solon olive oil
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1 medium onion, diced
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3-4 garlic cloves, minced
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4-6 button or cremini mushrooms, sliced
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1 red bell pepper, diced
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one pound (454 g) of firm tofu, crumbled
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2-3 kale stalks, leaves only, roughly chopped
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¾ to 1 cup of Nafsika’s Garden grated mozzarella
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¼ to ½ tsp of kala namaksalt (black salt), to taste *can be substituted with some other salt
Steps
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Prepare the spice mix: In a small bowl, mix the cumin, thyme, paprika, turmeric and black pepper together. Add the water and mix well. Set aside.
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Make the tofu scramble: in a large pan, heat the olive oil over medium heat and saute the onion for about 5 minutes, until it’s translucid and slightly golden.
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Add the mushroom and bell pepper and saute for about 3-5 minutes, or until the mushroom has released they water and the bell pepper is tender.
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Add the crumbled tofu and cook for about 3-5 minutes. If necessary, lower the heat slightly.
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Add the spice and water mixture, mix well and add the kale. Cook for another extra 3-5 minutes until the kale is almost done but not overcooked.
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Add the grated mozzarella cheese and mix to make it melt. Turn off the heat, add the kala namak salt to taste and serve warm with a side of oven-roasted potatoes and fresh toasts.
