Scrumptious Vegan Argentinian Chimichurri Tofu Scramble with Garlic Mash & Grilled Vegetables

Allergens

Soy (in tofu)

Ingredients

• 200g firm tofu, crumbled
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tbsp oregano, dried
• 1/2 cup olive oil
• Salt and pepper, to taste
• 1 large russet potato, peeled and diced
• 6 cups assorted vegetables (bell peppers, zucchini, eggplant), sliced
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 4 tbsp non
• dairy milk
• 1/2 tsp turmeric powder
• 1/4 cup green onions, chopped

Instructions

1. Prepare the chimichurri by blending parsley, garlic, oregano, salt, pepper, and half of the olive oil in a food processor until well combined. Set aside.
2. Boil the diced potato until tender. Drain and mash with the remaining olive oil, nutritional yeast, lemon juice, salt, and pepper to taste. Set aside.
3. Toss the sliced vegetables in 1 tablespoon of olive oil and grill or roast them until tender and slightly charred.
4. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the crumbled tofu and cook for 5 minutes until golden brown. Stir in the chimichurri sauce, turmeric, salt, and pepper. Cook for another 3 4 minutes or until the tofu has absorbed the flavors.
5. To serve, place a generous portion of garlic mash on each plate, followed by the chimichurri tofu scramble, and grilled vegetables. Garnish with green onions.

Chef’s Insight

The balance of flavors and textures in this dish creates an exquisite vegan Argentinian brunch experience.

Notes

This recipe highlights the culinary fusion of traditional Argentinian flavors with a vegan twist.