Recipe: Vegan French Scramble

crueltyfreemalta

11 years ago

As mentioned in my previous post, today I managed to spare some minutes to try out my first recipe from the Skinny Bitch in the Kitch book, which I will be sharing with you below.

Please note that I couldn’t find a block of vegan cheddar, so I used a block of vegetarian cheddar instead!

Serves 3 or 4

Ingredients:

400-450g firm or extra firm tofu, crumbled (use your hands or a fork)
125g vegan cheddar cheese, shredded
3 spring onions, sliced
2 garlic cloves, finely chopped
2 tablespoons nutritional yeast flakes
1 tablespoon tamari or soy sauce
1/2 teaspoon tumeric
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
1/2 tablespoon refined coconut oil
100g sliced mushrooms (any kind or a combination)
100g fresh spinach leaves.

Method

In a large bowl, combine the tofu, cheese, spring onions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt and pepper. Set aside.
In a large, non-stick frying pan over medium heat, melt the coconut oil. Add the mushrooms and cook, stirring occasionally, until tender, about 1 1/2 minutes. Stir in the spinach, a handful at a time if necessary, and cook until wilted (about 1 minute). Stir in the tofu mixture and cook, stirring occasionally, for 3-4 minutes, or until any liquid has evaporated and the mixture is hot. Serve immediately.

And Voila’! This is roughly the result 🙂

GLOSSARY

Tofu: Made from processed soya bean curd. Good source of calcium and protein. Cholesterol-free, baby. Tofu is a total chameleon in recipes and can take on whatever flavour you want. It does take getting used to.
Price: 2.00€ per 500g from Arkadia, St Julians

Nutritional Yeast Flakes: A non-leavening yeast that has a cheesy flavour. A food supplement that contains B vitamins and tastes great on salads, pizzas and popcorn!
Price: 4.20€ per 125g from Shanti, Mosta

Source of recipe and glossary: Rory Freedman and Kim Barnouin 2007. Skinny Bitch in the Kitch. London: Running Press Book Publishers.

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