This was breakfast this morning in an attempt to clear out some things from the fridge that needed using up. I’d used beansprouts earlier this week in a tester salad for Isa and they go slimy so quickly that I almost never finish a bag of them. If I’ve ever got a hodge podge of vegetables they will usually end up in a tofu scramble and so it was today.
I definitely got the idea of this from the Chinatown Scramble in the wonderful American Vegan Kitchen, but I made mine with different ingredients. I didn’t really measure them all, but I can give you an idea.It was vaguely reminiscent of an egg foo yung – a bit of an odd choice for breakfast but tasty nonetheless.
1/2 onion, chopped
1 clove garlic, crushed
1/2 green pepper, chopped
About 8 mushrooms, sliced
8oz tofu, crumbled (no need to press)
1/4 tsp turmeric
1 tbsp soy sauce
1 tbsp vegan oyster sauce (called stir fry sauce here)
1 tsp sriracha
2 big handfuls of beansprouts
1 tbsp sesame seeds
Fry the onion in some groundnut oil. When it is almost done, add the garlic, green peppers and mushrooms. Fry until cooked then add the tofu, turmeric, soy sauce, oyster sauce and sriricha. Stir all together and cook for a few minutes. Add the bensprouts and sesame seeds and stir through until the beansprouts are just warm. Serve on toast with an extra squirt of sriracha if liked.
PS I’m sending this to the new monthly breakfast club blogging event hosted by Helen and Sarah, where this month’s theme happens to be Asian…
That looks lovely and a good use of all the fridge bottom veggies.
We have just started monthly blogger event called Breakfast Club and our first theme is Asian – we would love you to share this dish with us.
All details are on my blog!
That looks wonderful!
Nice, I always forget about tofu scramble when I’m trying to use up leftovers.