Is there anything “feta” than a big breakfast? 😍
@thebigjolleyvegan and I got up early(ish) today, completed a @fiit cardio workout, then I cooked up this feast which we ate in the garden. A perfect Sunday morning 🥰
Here’s what’s on our plates:
🌱 Spinach cooked in olive oil
🍅 Fresh tomatoes with @buteislandfoods Greek style sheese and balsamic vinegar
🌱 @sumawholefoods baked beans with vegan sausages – these were a firm staple in my childhood and I’m so excited there’s a vegan version
🌱 Scrambled tofu
I get a lot of questions about scrambled tofu recipes. Here’s mine which I use every time:
Ingredients
🌱 1 x tbsp extra virgin olive oil (I use @leonrestaurants’)
🌱 Firm tofu (I used @tofooco smoked)
🧅 1 x red onion, chopped
🧄 4 x garlic cloves, sliced
🌿 1/2 tsp cumin
🌿 1/2 tsp paprika
🌿 1/2 tsp turmeric
🧀 Nutritional yeast (as much as you want)
🧂 1/2 tsp salt
💦 Water
🧅 1 x spring onion to serve
🧀 If I have any, I add in @applewood_cheese to make it extra cheesy and creamy but I didn’t have any today!
Method
1. Firstly, in a bowl, combine the cumin, paprika, turmeric and enough water to make it into a sauce. Put aside
2. Heat the oil in a pan
3. Add the garlic and cook for 2 mins
4. Add the red onion, cook for 3 mins
5. Break the tofu up with your fingers and add it to the pan
6. Pour the sauce over evenly and mix
7. Add your nutritional yeast – I like to add a few tbsps you make it cheesy
8. Add the spring onions in and heat for a few more mins (I add mine in from frozen as I keep mine there to save waste)
8. Serve! Ta-da!
I originally took inspo from @minimalistbaker for this but have developed into my own recipe over time 🥰