“Vegan Argentinian Brunch: Delectable Chimichurri Tofu Scramble & Quinoa Cakes”

Allergens

Soy (in tofu), Gluten (if using gluten-containing products)

Ingredients

• 1. 14 oz firm tofu 2. 1 cup quinoa 3. 2 cups water 4. 1 small red onion 5. 2 cloves garlic 6. 1 bell pepper (any color) 7. 1 bunch fresh parsley 8. 1/2 bunch fresh cilantro 9. 1 cup cherry tomatoes 10. 1/4 cup olive oil 11. 2 tbsp lemon juice 12. Salt and pepper, to taste 13. Vegetable oil for frying

Instructions

1. Prepare quinoa by rinsing in a fine mesh strainer under cold water, then bring water and quinoa to boil in a saucepan. Lower heat, cover, and simmer until all water is absorbed, about 15 minutes. Set aside.
2. Press tofu between paper towels to remove excess moisture, then crumble into a bowl.
3. Dice onion, bell pepper, and garlic. Chop parsley and cilantro, keeping them separate for chimichurri.
4. In a skillet, heat olive oil over medium high heat. Add onion, garlic, and bell pepper, sautéing until softened.
5. Stir in crumbled tofu, chopped parsley, and lemon juice. Season with salt and pepper, then cook for 5 minutes.
6. For chimichurri, combine diced tomatoes, remaining parsley, cilantro, olive oil, salt, and pepper in a bowl. Set aside to marinate.
7. Fry quinoa mixture in vegetable oil until golden brown on both sides, forming patties. Drain on paper towels.
8. Plate quinoa cakes, top with tofu scramble, and drizzle chimichurri sauce. Garnish with cherry tomatoes and fresh herbs.

Chef’s Insight

1. Experiment with different herbs and spices to create your own unique twist on this classic Argentinian vegan brunch.

Notes

1. Customize the spiciness of the chimichurri sauce to your preference. 2. Serve with fresh fruit juice or a vegan-friendly beverage.