The best thing about sick days as a child was comfort food. Not junk food, but stodgy nutrition to get me through the worst of whatever ailment was afflicting me that month (I got colds alot, as well as several nasty bouts of tonsilitis). Even as recently as last year, when I went through seemingly endless rounds of dental trauma, I wanted nothing more than Heinz tomato soup and sugary tea.
My favourite sick day comfort food though, was scrambled eggs. There was just something about it that made me instantly feel better. As much as I tried to avoid being an emotional eater, there was something about ill health that dragged me back into the habit. I hadn’t been feeling well recently- a combination of busy work times, being wiped out with a flu bug, a blocked ear, sinus problems and a late night trip to A&E. I’d also put my back out by over-exerting myself in exercise class and was generally feeling a bit bleurgh.
Sick days aren’t a luxury I can afford to take though: my current job contract is full time but temporary, and there are alot of big projects coming up that I’m taking part in. I needed something comforting, healthy and easy to make. I’d managed to make a decent attempt at roasted sweet potatoes and with mashed lentils and chickpeas- a combination which only took me about half an hour- but I wanted my sick day comfort food.
I’d read countless recipes for scrambled tofu, but admittedly I was a little sceptical. Cutting it into chunks and chucking it in a pan was easy enough. But I’d made scrambled eggs so often that I wasn’t sure how adapting the technique to something else would fare. As it turns out, it wasn’t any more difficult than using eggs and was all the more delicious for it. I also swapped buttery white toast for something a little more nutritious and tossed a load of vegetables in for good measure.
Alot of recipes were pretty fancy, but I wanted to stick to the basics. I figure if I get good at making vegan versions of current favourite recipes, I can afford to start experimenting further down the line. But for now I’m keeping it simple. I was also pretty hungry when I made it so I didn’t want much fuss- I just wanted it in my face.
Scrambled Tofu with Veggies and Mashed Avocado
- 1 block of Cauldron Original Tofu
- 1 wholegrain rye bagel
- Houmous (hummus?)- any kind will do but I used plain with sun dried tomatoes because, umm, it was £1.
- 1 avocado
- 1/2 a red pepper, chopped
- 1/2 an onion, chopped
- A handful of chestnut mushrooms, sliced up
- A generous glug of oil
- A decent shoogle of spices: I used turmeric and paprika
Drain and press the tofu according to packet instructions. While it’s drying out, mash the avocado in a bowl with some salt, pepper and paprika.
Heat the oil in a pan and sautee the mushrooms, onion and pepper for a couple of minutes until they’re soft.
Once the tofu is pressed, crumble it into the pan along with the veggies and give it a right good stir, whisking it like you would scrambled eggs. Add in the turmeric and a little salt and pepper and leave it for about 8-10 minutes until it’s cooked through. Stir it every now and then to stir the oil and spices through it.
Toast the bagel and smear it with the houmous. Tip the tofu out and top it with the mashed avocado. BOOM- a mere 15-20 minutes and you’ve got a nutritious, vegetable and protein packed version of an old dairy favourite. Eat it right away because cold scrambled anything is gross.
I was really happy with the results- the tofu was nice and firm, and even when scrambled it held its texture better than regular ol’ eggs. You’d never even notice the difference.