We ate some great food on our trip to the States. From the innovative superfood delicacies of LA, to the Mexican inspired vegan dishes in Arizona. I think it’s fair to say I ate more than my fare share of Acai bowls! And we consumed more black beans and tofu in three weeks than we would normally in three months. One of the nicest meals we had was vegan scramble – even places you might have thought had never heard the word vegan offered this. Here’s my version of it. Even though this is traditionally breakfast food, it makes a great easy meal at any time of day.
(Vegans, be on the lookout for Just Egg, launching here soon – we tried it in San Francisco. Total game changer!).
Vegan Scramble (Serves 2)
1 block of firm tofu (I use Tofoo – if you can, press it for at least an hour to remove as much moisture as possible)
8 – 10 salad potatoes, par-boiled & cut into bite sized pieces (substitute any type of potato – you need enough for two people)
1 onion, chopped
1 red pepper, chopped
6 mushrooms, sliced
2 handfuls of spinach
1 red chili, sliced
1 tsp turmeric
1 tsp Cajun spice mix
Splash of liquid smoke
Salt and Pepper to taste
1/ Crumble the tofu in a bowl – I do this by hand, some people prefer to use a blender. It comes down to texture – I like my tofu to have some bigger lumps, others prefer a finer crumble. Heat a little oil, and fry the tofu for about 5 minutes – stir in the turmeric, and season with Kala Namak (normal salt will do if you don’t have black salt) and black pepper. Tip the tofu into a bowl and set aside.
2/ Heat a little oil in the same pan, and fry the potatoes until they start to brown. Add the onions and continue to fry until they are soft. Mix in the chili, red pepper, mushrooms, and Cajun spice, and fry until cooked.
3/ Tip in the spinach and add a splash of liquid smoke. Stir until the spinach wilts. Add the tofu, stir and heat for a minute. Season.
4/ Serve with sourdough or warmed tortillas.