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Breakfast Scrambled ‘egg’ Tofu with Leek in Pitta Bread

I used to love eggs….

I used to love egg and soldiers (if you don’t know what that is google it, as obviously I don’t have a picture – being vegan now and all that).

That was before I realised and learnt about the horrific conditions that lay (no pun intended) before a hen whilst producing egg after egg after egg.  Or the fact that male chicks are killed just because they don’t have the reproductive organs to give us what we want for breakfast (or dinner if that’s what you prefer or preferred).

This isn’t about making something taste the same as egg

No, far from it.

But it’s about creating a tasty, cruelty and life giving free alternative to what we all know and love as breakfast.

So I made this today and was pretty proud of the outcome (smiling inwardly because it didn’t cost a life)

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So do you want to give it a go?

Here’s what you’ll need:

(serves: Serves 2-3)
  • 15 oz. tofu, firm (about 415 grams)
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. turmeric powder
  • 3 Tbsp vegetable stock
  • 1 Leek
  • coconut oil
  • Organic Pitta Bread
  • plus a can of plum tomato’s and kidney beans) optional on the side

What you’ll need to do

Drain the tofu from the water and place to one side.   Now heat a nonstick pan (I used a wok) or if you don’t have nonstick make sure you use enough oil to stop it from sticking.  Then place it over a medium heat.  Plop a knob of coconut oil into the pan and add the tofu (breaking it up by hand so it resembles scramble egg) and toss it together with all the spices.

Then slice a leek and drop that in with it.  Using a spatula mix all the ingredients together so it turns a lovely yellow colour and start cooking.  Now add the veg stock a tablespoon at a time, bring it to the boil so it absorbs the tofu each time you add it.

Whilst this is cooking, in a separate pot just heat your can of tinned tomato’s and kidney beans adding a dash of paprika if you wish!

Once both are cooked thoroughly (i.e the leek has softened and the tofu absorbed all the stock) serve in your pitta bread and enjoy!

Oh don’t forget to salt and pepper the tofu for extra taste!
Soooo what do you think?

Let me know

 

Px

p.s thanks to Fork & Beans for this amazing recipe which I used to create this 🙂

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