I bloody love breakfast. It is definitely my favourite meal of the day, I think it is because I’m such a morning person. Of course now I’m here in Bali I’ve been cramming in a lot of breakfasts! I’m SO spoilt for choice here it’s just ridiculous. Honestly, stay here for 3 days and you still won’t have finished the list of epic foodie spots I’d have for you to drool over! The last few months I’ve majored on the tropical fruits as its been pretty exciting to have these in abundance. But in the last few weeks I’ve switched it up, and to match my more intense gym routine I’ve been seeking a more protein rich spread. So this vegan tofu scramble has been the answer to my breakfast dreams.
Quick + Easy + Tasty + Protein Filled + Nutrient Dense = #BreakfastGoals This recipe is something you need in your life and it couldn’t be simpler! You can keep it lean and carb free, or go large and add toast too!
To make up for me spamming the gram with all these amazing foodie photos I’ve decided to start re-creating my favourites so you can make them yourself at home and bring a bit of the Bali sunshine to your cooking! I hope you like this idea and enjoy the recipes 🙂
In Canggu, Bali, I’ve been loving the delicious vegan tofu scramble dishes at Shady Shack and Vida Cafe. Naturally I’ve been sampling these thoroughly in preparation for this post… market research is the best 😉
Shady Shack’s Vegan Tofu Scramble
Vida Cafe’s Vegan Tofu Scramble (+ Vegan BLT)
I really enjoyed making my own version of these at home. I did an epic organic food shop from Bali Jiwa so I was also able to use super fresh locally grown, organic, non-gmo tofu and veggies! Obviously I’ve been buzzing to eat this every day after the gym this week!
This super tasty vegan tofu scramble has become a staple breakfast of mine. Give it a try, I know you’ll love it!
220g (or half a standard sized block) Organic Firm Tofu (Organic is important as Soy can be GMO)
4 Organic Tomatoes (halved)
4 Handfuls of Organic Spinach
4 Handfuls of chopped Mushrooms
1 Grated Carrot
1 Grated Courgette
1 Cloves Garlic (finely chopped)
1/2 Tsp Smoked Paprika
1/2 Tsp Dried Herbs (Basil, Oregano etc)
1/4 Tsp Turmeric
6 Sticks of Asparagus (if in season)
Salt & Pepper to season
Coconut Oil or refined Olive Oil for the cooking
Start by mashing up the tofu in a bowl and mixing in the grated carrot, grated courgette, herbs, spices and half the chopped garlic.
I prefer to cook this in two pans, to keep the scrambled tofu separate from the rest of the ingredients. It’s a little easier this way! Add a little drizzle of oil into each pan and put both on a low-medium heat.
Sautee 1/2 chopped garlic clove with the mushrooms, asparagus and tomatoes for roughly 3 minutes, then when they have softened add in the spinach on top for the final minutes of cooking. The steam and heat from the pan will cook it very quickly. Add a sprinkle of salt and pepper.
You can choose to keep the ingredient separate in the pan or mix them all together, your preference. You’ll see I have examples of both in the photos 🙂
Transfer the bowl with tofu etc into the second pan, and sauté for 3-4 minutes. I sometimes add a splash of Tamari/Soy sauce too. t doesn’t take long to cook at all, and some of the tofu will start to brown slightly when it is ready.
Serve immediately with a dollop or hummus, a squirt of ketchup or your favourite condiment. This dish is great as it is nutrient dense and a super healthy meal to start the day with. It’s pretty filling, but if you are after a mega breakfast then you could add a few slices of sourdough toast.
Notes + Variations for if you’re feeling #Extra
-If you like things hot, you could add some Mexican vibes by adding a side of avocado, dollop of refried beans, red peppers and you could also add a sprinkle of chilli powder into the scramble mix.
-Those Italian fans could add fresh basil, vegan pesto, nutritional yeast and a drizzle of Extra Virgin Olive Oil on the top to serve.