Breakfast — Vegan Scrambled ‘Eggs’

We are not big fans of emulating meat dishes, but for lack of a better name we call this scrambled egg and in fact, it’s quite close…

Ingredients

(For two)

1 Block firm tofu finely scrambled (use your hands)
1 handful of chestnut mushrooms, cut in quarters
6 spring onions diagonally cut on piece
1 cup dill finely chopped
1 cup parsley finely chopped (in fact, any other herb or green leave thing will work fine, too, in instead or in addition, think fennel greens, tarragon (dont’ use too much), etc etc)
2 Tbsp capers
1 Tbsp onion seeds
1 Tbsp black mustard seeds
1 tsp smoked paprika
1 Tbsp paprika

Also
- salt
- pepper
- olive or coconut oil
- alfalfa or raddish sprouts
- 2 slices of bread if you wish, toasted
- French or German mustard
- salty / sweet soy sauce

Method

Fry onions, mushrooms and mustard seeds until g0lden.
Best is to keep all three separate and move them very little (if you move mushrooms constantly around while cooking they draw water and go soggy — the trick when cooking is to stir as little as possible (i.e. mushrooms) — except when you want to sir as much as possible, i.e. when cooking risotto.
Set aside.
When they are done add just a bit of salty and sweet soy sauce to glaze.

In the meantime prep the ‘eggs’:
To a bowl add

• tofu, capers, green herbs, smoked paprika, paprika, onion seeds
• and to taste salt, pepper

mix well

Heat a pan with oil, the add scrambled ‘egg’ mix. Cook until golden brown.

Plate egg, veggies and sprouts on top.
Serves well with a bit mustard.