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Tofu Scramble, Smoked Tempeh and Roast Cherry Tom’s with Garlic Mushrooms

This plate is not only a serious protein hit to fuel your day, it tastes superb too. Tofu scramble is a great dish to have in the repertoire; so quick and versatile – do try adding curry powder for a spicy version, any fresh herbs you feel like, or roasted peppers with sun-dried tomatoes and chopped olives for something summery. The kala namak ( Himalayan black salt) with its sulphurous depth is a great way to incorporate some eggy flavour, do seek it out, otherwise sea salt will do the trick.

Ingredients

Smoked Tempeh

  • 200 g tempeh
  • 3 tbsp tamari sauce
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1-2 tbsp liquid smoke depending on brand
  • 1 tbsp olive oil

Roast Cherry Tomatoes and Garlic Mushrooms

  • 200 g cherry tomatoes preferably on the vine
  • 500 g large mushrooms
  • 4 tbsp olive oil
  • 1 clove garlic crushed
  • 5 sprigs of thyme

Tofu Scramble

  • 400 g firm tofu
  • 2 tbsp olive oil
  • 4 tbsp nutritional yeast
  • 1 tsp kala namak black salt / sea salt
  • 1/4 tsp turmeric
  • 1/4 tsp sweet paprika
  • 3 tbsp plant milk
  • 1 tbsp tahini
  • A handful of fresh chives finely chopped

Instructions

  • Pre-heat the oven to 200 ºC.
  • Slice the tempeh into 12-16 thin strips ( the thinner the better). Mix together the tamari, vinegar, maple syrup and liquid smoke, and marinate the tempeh in a small container ( ideally for at least 30 minutes)
  • Wipe the mushrooms clean and trim off any tough stalks. Place them in a roasting tin and drizzle over 2 tbsp of the oil, tossing them around to cover. Mix the garlic with the remaining oil and the thyme and spoon this into the mushroom cavities. Roast in the oven for 20 minutes.
  • Meanwhile heat a tablespoon of oil in a frying pan and fry the tempeh in batches, until it’s beginning to caramelise. Then place the tempeh on a tray lined with greaseproof paper and roast in the oven for 10 minutes. Add the tomatoes too.
  • Crumble the tofu into a bowl, into rough scramble-sized chunks.
  • Heat the olive oil in a large pan and fry the tofu until any excess moisture has evaporated. Now throw in the nutritional yeast, the kala namak, turmeric, paprika and stir until the tofu is evenly coloured, for a couple of minutes, then remove from the heat. Stir together the tahini and plant milk and tip over the tofu, place back on the heat for a minute and stir.
  • Sprinkle with chives and cracked black pepper and serve with the hot tempeh, mushrooms and tomatoes from the oven.