Tuesday, August 18, 2015

Tofu & Red Lentil Breakfast Scramble

Recently, I threw a little brunch for a group of friends. On the menu was a blueberry and croissant eggy bread-pudding, a big fruit salad, iced chai lattes (made with coconut milk and honey, instead of cream and sugar), pesto zuchinni noodles, and for the vegans in the crowd, this tofu and red lentil scramble. It's delicious on its own, or wrapped up in corn tortillas with avocado, salsa, and cilantro. To achieve the egg-like colour, I grated a some fresh turmeric into the mix, but it would be just fine without it. Nutritional yeast, added near the end of cooking, will lend a cheesy umami taste. And, using green onions instead of regular onions will cut down on the cooking time. As usual, I use coconut oil to cook the vegetables, and finish the dish with a fresh herb. Tofu needs a little help in the flavour department, so letting this dish cook longer than your traditional scrambled eggs will boost the taste. This would also be delicious with black beans.

Instructions: In a wide skillet, heat enough coconut oil to cover the bottom of the pan (with a little extra to fry vegetables). Cook the pepper, green onions, and garlic until soft and translucent. Use a medium heat to avoid caramelizing them or turning them crispy. Add the cumin, turmeric, and chili to coat the oily vegetables. Let the spices wake-up and toast for a minute. Crumble the block of tofu into the skillet and add your lentils. Stir everything together. Pop a lid on the pan and let the flavours infuse, on a medium-low heat for 10 minutes. If your mixture dries out, then add a little water or nut milk. Reduce heat to low, salt and pepper liberally, add the nutritional yeast, and then stir in a small handful of your chopped herbs. Heat through and serve.

  • 1 block of firm tofu
  • 3/4 cup cooked red lentils 
  • 1/2 yellow bell pepper, finely chopped 
  • 2 green onions, sliced thin  
  • 2 cloves of garlic, minced 
  • 1 tsp cumin 
  • 2 tsp fresh or dried turmeric 
  • 2 tbs nutritional yeast 
  • Big pinch of chili powder or cayenne pepper 
  • Coconut oil
  • Salt and pepper, to taste
  • Fresh chopped parsley or cilantro

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