“Sensational Vegan Argentinian Brunch: Tofu Chimichurri Scramble & Herby Polenta Cakes”
Discover a sumptuous vegan brunch recipe that fuses Argentinian and Italian cuisines. Our "Sensational Vegan Argentinian Brunch: Tofu Chimichurri Scramble & Herby Polenta Cakes" recipe combines fluffy tofu scramble with zesty chimichurri sauce and herb-infused polenta cakes for a memorable meal. Enjoy this delectable creation in the comfort of your own home, and be sure to share it with your loved ones!
Allergens
Soy (tofu)
Ingredients
- 1. 200g firm tofu 2. 1/4 cup fresh parsley 3. 1/4 cup fresh cilantro 4. 1/4 cup extra virgin olive oil 5. 2 cloves garlic 6. 1 lemon 7. Salt and pepper, to taste 8. 1/4 cup nutritional yeast 9. 2 cups water 10. 1 cup polenta (cornmeal) 11. 1 tbsp olive oil 12. 1/2 tsp salt 13. Fresh herbs for garnish
Instructions
- Prepare the chimichurri sauce by blending parsley, cilantro, garlic, lemon juice, olive oil, salt, and pepper in a food processor. Set aside.
- Crumble tofu into a bowl, then add 3/4 of the chimichurri sauce and nutritional yeast. Mix until well combined. Season with salt and pepper to taste.
- In another bowl, whisk together water, polenta, olive oil, and salt. Cook according to package instructions, then shape into patties.
- Heat a non stick skillet over medium heat. Cook the polenta cakes for 3 4 minutes on each side until golden brown.
- In the same skillet, add tofu scramble and cook until heated through.
- Serve the tofu scramble atop the polenta cakes, garnishing with fresh herbs and a drizzle of chimichurri sauce.
Chef’s Insight
1. The key to a successful vegan brunch is to use high-quality ingredients and maintain balance in flavors and textures.
Notes
1. This recipe is a delicious and satisfying vegan brunch option, perfect for sharing with friends or family.