Vegan Irish Brunch: Aromatic Tofu Scramble with Herbed Potatoes and Sourdough Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 block (12 oz) firm or extra
• firm tofu 2 medium Yukon Gold potatoes 1 small onion, finely diced 2 cloves garlic, minced 1/4 cup nutritional yeast 1 tsp turmeric powder 1 tsp ground paprika 1/2 tsp black salt (kala namak) 2 tbsp olive oil 1/2 cup fresh parsley, chopped 1/4 cup fresh chives, chopped Salt and pepper, to taste 4 slices sourdough bread

Instructions

1. Press the tofu to remove excess liquid and crumble into a bowl. In a separate bowl, whisk together nutritional yeast, turmeric, paprika, black salt, and pepper. Add the spice mixture to the tofu and mix well. Set aside. Scrub and dice the potatoes into 1/2 inch cubes. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add garlic and cook for another minute. Add potatoes to the skillet and cook until golden brown and tender. Season with salt, pepper, parsley, and chives. In a non stick pan, toast sourdough slices until golden brown. Serve the tofu scramble on top of herbed potatoes with sourdough toast on the side.

Chef’s Insight

Use firm or extra-firm tofu for the best texture in the scramble.

Notes

To press the tofu, wrap it in paper towels and place between two plates with a can on top.