If you don’t have time to make the pastry, just use your favourite shop-bought vegan puff pastry. This recipe makes double the amount of pastry as it’s easier to work with a larger quantity, but the second measure of pastry can be frozen for use at a later date. It will keep for up to six months in the freezer.
Recipe Tag: tomatoes
I like the idea of a vegan breakfast/brunch/lunch dish (actually anytime, I eat this for dinner) that is full of Mediterranean flavour. Most scrambled tofu recipes include yeast or the like to get an eggier, umami flavour. Because this recipe is full of punchy flavours that is not necessary here, but if you do have seaweed salt or flakes, black salt or something like that, it’s perfect to use here. You need to have the capsicum, olives and semi-dried tomatoes prepped and ready to go as you don’t want to overcook the tofu. You can use just firm or silken tofu, but I love the texture and mouthfeel that comes from using both. Leftover tofu can be kept for a few days covered in water that you change daily.