Vegan Hungarian Brunch Delight: Tofu Scramble & Spiced Eggplant Dip
A flavorful hungarian brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb firm tofu 2 large eggplants 4 tbsp olive oil, divided 1 onion, diced 2 cloves garlic, minced 1 cup vegetable broth 1/2 cup nutritional yeast 1/4 cup unsweetened almond milk 1 tbsp lemon juice 1 tsp smoked paprika 1 tsp ground cumin Salt and pepper, to taste Fresh parsley, for garnish
Instructions
- a. Press the tofu for 20 minutes to remove excess moisture. Slice into cubes. b. Preheat oven to 375°F (190°C). Slice eggplants into 1/2 inch thick rounds and brush with 2 tbsp olive oil, season with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 25 minutes, flipping halfway through. c. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes. d. Crumble pressed tofu into the skillet with the onions and cook for 5 minutes. e. Stir in vegetable broth, nutritional yeast, almond milk, lemon juice, paprika, cumin, salt, and pepper. Cook until the liquid has evaporated and the tofu is creamy. f. Remove eggplants from oven when done and serve alongside tofu scramble. Garnish with fresh parsley.
Chef’s Insight
The secret to a delicious vegan Hungarian brunch is in the seasoning and combining flavors, ensuring every bite is packed with taste.
Notes
Feel free to adjust the spices according to your taste preferences.