Tomato Tofu & Basil Scramble

Good morning! I hope you've had a great start to your weekend so far. I kick-started it with...a nap yesterday after work(Hard-core, I know...hehe). Gotta top up on energy before the weekend, right? Later on I got to spend the evening with one of my best friends, and we just goofed around before going out dancing for a bit - it was fun! Got back at a decent time, and now it's a new day. The weather might not be so great just now, but that doesn't mean you can have a good start to your day!

Because here is a delicious recipe for a savoury dish that is perfect for the mornings. Omit the feta for vegan cheese if desired. I had this for breakfast before work, and although the original recipe stated that double this amount was one serving, I decided to half it as it seemed a little too generous, especially if serving it with toast on the side, which I did. It was absolutely delicious though!

Tomato Tofu & Basil Scramble
(Serves 1)

1/2 tbsp olive oil
1 small or half a garlic clove, finely chopped
2 medium tomatoes, chopped
A small handful basil leaves, roughly torn
1 tbsp tomato purée + a splash of water
About 80g tofu, crumbled
1 tsp vegetable stock
20g feta, crumbled
Pepper to taste

- Start by simply heating the oil up in a medium-sized frying pan, and add the garlic. Cook for about a minute before adding the tomatoes, basil and tomato purée along with a splash of water. Soften for about 5 minutes or so.

- Now, add the vegetable stock, tofu and feta cheese. Stir and heat up thoroughly, adding a little bit more water if the mixture gets too dry. Season to taste with some pepper (and salt if needed) and served with freshly toasted bread, mmmm!

As for the next couple of weeks coming up, they'll be mighty busy on my side, but I am really excited! I hope you have a lovely day, happy scramblin'!


Original source:
From Season to Season, p. 181

- Jules