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Scrambled Tofu on Truffled Sourdough Bruschetta
A quick and easy breakfast recipe from Kerstin Rodgers book V is for Vegan.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Servings:
4
people
Author:
Elizabeth
Ingredients
3-4
tbsp
olive oil
2
spring onions
finely sliced
6-8
medium
brown mushrooms
sliced
200
grams
silken tofu
drained and crumbled
1
tbsp
fresh thyme leaves
or oregano or marjoram
4
slices
sourdough bread
or other good bread
1
garlic clove
halved
truffle oil
or truffle paste
1
handful
fresh basil leaves
shredded
Shetland sea salt
freshly ground black pepper
Instructions
Heat the oil in a frying pan over a medium heat and, when hot, sprinkle in the spring onions, mushrooms, tofu and herbs.
With a spatula, fry the tofu until it looks dry, like scrambled eggs.
Season with salt and pepper to taste.
In the meantime, toast the bread, then rub with the cut garlic clove.
Drizzle over the truffle oil or paste.
Serve both together, with the shredded basil as a garnish, and, if you like, a couple of turns of fresh black pepper from the mill.