Ingredients

1 red capsicum
3 tablespoons olive oil
1 clove garlic, sliced
2 tablespoons capers
2 tomatoes, halved
10 Sicilian olives, pitted and sliced
¼ cup semi-dried tomatoes, sliced
½ teaspoon turmeric
150g silken tofu
150g firm tofu
4 slices bread, toasted or grilled
handful of rocket leaves
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.

Instructions

1.Place the capsicum directly over the flame of a gas burner or barbecue, or under a preheated grill, turning regularly until completely blackened and soft.
2.Put in a saucepan or a bowl and cover with a lid and let it sweat for 10 minutes.
3.Peel off all the blackened skin, remove the stalk and seeds from the capsicum and discard.
4.Slice thinly and set aside.
5.Heat 2 tablespoons of the olive oil in a saucepan over a low to medium heat.
6.Add the garlic and capers and let sizzle for a minute then add the tomatoes, cut-side down.
7.Cover and cook for 2 minutes then turn cut-side up and sprinkle with salt, cover again and cook for a further 10 minutes until starting to collapse.
8.While the tomatoes are cooking, cook the tofu.
9.Heat the remaining 1 tablespoon of oil in a frying pan over a medium- high heat.
10.Add the olives, semi-dried tomatoes, capsicum and turmeric, stir around then stir in the silken tofu, carefully breaking it up and getting a golden colour.
11.Crumble in the firm tofu and stir through.
12.Season with salt or seaweed salt/ flakes if using and pepper.
13.Serve on toast with the tomatoes, scattered with the rocket leaves.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Sara Black

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