Caramelised Onion Scrambled Tofu with Minty Crushed Peas & Spring Veggies
Plant-based breakfast is sorted with this tasty recipe! Feel free to switch up the toppings. We call for peppery watercress, however, rocket would also be great. Broad beans or edamame would also be delicious instead of peas.
Ingredients
Minty Peas
- 2 cups frozen peas
- 1 Tbsp extra virgin olive oil
- ¼ lemon zested & juiced
- ½ tsp salt
- 1 bunch mint finely chopped
Scrambled Tofu
- 1 brown onion thinly sliced
- 3 Tbsp olive oil
- 2 cloves garlic thinly sliced
- ½ tsp cumin seeds
- ½ tsp turmeric
- 300 g tofu crumbled
- ½ tsp salt
- 1 tsp soy sauce
To Serve
- 3 sourdough rolls
- ½ avocado diced 1cm
- 2 radishes thinly sliced into rounds
- 50 g watercress
- 10 g roasted salted macadamias finely grated
Instructions
- Bring a medium pot of salted water to the boil. Cook peas in pot of boiling water for about 2 minutes, until just tender. Drain well and transfer to a medium bowl. Use a hand blender to blitz the peas into a coarse purée (alternatively, smash with a potato masher). Add the remaining minty pea ingredients, stir to combine and season to taste with salt and pepper. Set aside whilst you make the scrambled tofu.
- Prep onion, garlic and tofu and set aside to separate. Heat olive oil in a large, non-stick fry-pan on medium heat. Cook onion for 5-6 minutes, stirring frequently, until softened and browned. Add garlic and spices to pan and cook, stirring, for 1 minute, until fragrant.
- Add tofu and salt to pan and cook, tossing occasionally, for 5-6 minutes, until lightly browned. Add soy sauce to pan and toss together with tofu. Season to taste with salt and pepper.
- Meanwhile, prep avocado and radish (if using). Set aside to serve.
- To serve, toast sourdough and spread with some plant-based butter or mayonnaise. Top with minty peas, scrambled tofu, avocado, watercress and radish. Garnish with finely grated macadamias (vegan alternative to Parmesan) if desired.
