Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegan Gluten-Free Fridge tofu scramble!

on 17/01/2015

This morning, I wanted to make a lovely breakfast tofu scramble! I had to use up a few veggies from my fridge! That’s why I call this a Fridge tofu scramble! I added a few spices from my pantry & to keep it vegan & gluten-free, I added a bit of nutritional yeast for a cheesy flavor! 😉

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Don’t you want a full plate & join me?

So, I made it like this but you can add whatever you prefer or change veggies & make it your own, right?

Let's digg in!

Let’s dig in!

Recipe: For 1 full plate & a bit of seconds!

Ingredients:

125 gr (1 cup + 1 tablespoon) drained, pressed firm tofu

38 gr (1/3 heaped cup) red bell pepper strips, cleaned, seeds & white bits removed

75 gr (1 heaped cup) white witloof (chicory ), cleaned, bitter part cut out, cut up finely lengthways

45 gr (1/2 cup) red witloof ( chicory ), cleaned, bitter part cut out, cut up finely lengthways

1 fat clove of garlic, peeled & finely chopped

1 medium shalot, peeled & finely chopped

66 gr (1 cup, pushed well into the cup) cleaned, cut up orange chard (stems + leaves )

black pepper

Himalayan pink salt in a grinder

nooch = nutritional yeast: 1 tablespoon

ground turmeric (Curcuma): 3/4 teaspoon

1 teaspoon dried Provençal herbs

a fruity extra virgin olive oil to fry

Method:

1. Take a larger non-stick pan & heat up on higher heat. When hot, add a few drizzles of that fruity olive oil. Add chopped garlic, shallot & red pepper strips. Fry for a few minutes. Now, add 5 grins of black pepper & 3 grins of pink salt. Stir often. Add strips of red & white witloof, orange cut up chard & 3/4 teaspoon ground turmeric. Add 1 teaspoon of dried Provencal herbs. Stir often. After a few minutes, add tofu & crumble it with your hands. Stir often & heat through. When all of your veggies are nearly cooked though & tender, add your nooch!. Stir everything through & check your last seasoning. I added 8 grins of black pepper & 5 grins of salt. Now, plate up & devour & for a second time too! 🙂 MMM!

You might like:

1. Making your own cheese vegan spread with nooch!

2. Vegan baked brown rice & broccoli in a vegan cheesy sauce!

You also can find this tasty recipe here on instructables : http://www.instructables.com/id/Vegan-Gluten-Free-Fridge-Tofu-scramble/

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29 responses to “Vegan Gluten-Free Fridge tofu scramble!

  1. Wow looks yum…. perfect for brekky. … never tried witloof- how does it taste like?

    • Sophie33 says:

      Witloof is a Belgian well famous product. It is chicory in English & it is know here in belgium as white gold! It is a bit bitter & a bit biter sweet veggie that you can roast, boil, etc. raw it is great too.

      Also known as ‘Witloof’ and ‘Endive’, Chicory (Chichorium Intybus) is a superbly versatile root vegetable. It’s available 52 weeks of the year, grown in the UK, in both red and white (yellow-tinged) varieties.

      A popular misconception about chicory is that it has an inherently bitter flavour. The vegetable’s root is indeed bitter, and the leaf flavour is affected by light – the more light it has and the more colour in the leaves then the stronger the flavour will be. However, in the UK, chicory is grown in dark rooms to ensure a smooth, distinctive flavour without too much bitterness.

      Very popular on the continent, chicory has proven probiotic properties, promoting good bacteria, and contains just 1 calory per leaf. It’s also a good source of inulin (dietary fibre) and Vitamin B.

      How to Use

      Chicory can be eaten raw or cooked. Use the leaves in salads or as decorative canapé holders. Alternatively the heads can be sliced and braised or sautéed and used as an accompanying vegetable or as an ingredient in most recipes and soups.
      How to Prepare

      Keep your chicory cool and in the dark. The best place is in the fridge. The chicory head is sensitive to light and will develop further colour and a bitter flavour if left in the light.
      Simply peel the leaves off and use in a salad or chop and saute as a vegetable. To minimise any bitterness encountered, cut out the hard white core part of the leaf.
      How to Cook
      Use raw in salads and sandwiches, or cook by sautéing or braising for best effect. When cooking, a squeeze of lemon juice will help keep its pale colour. Chicory can also be baked, put in a soufflé or turned into a soup.

      How to Store
      Store in the fridge – most important is to keep chicory in the dark to avoid it developing a bitter flavour.

  2. This looks like a perfect breakfast Sophie 🙂

  3. andy says:

    Hope you saved a portion for me 😉 looks inviting 😀

  4. Dina says:

    Ooooh, may I have another helping please, this is mouthwatering good! 🙂

  5. Dina says:

    I’ll pass it on to some friends, so many have to avoid gluten and it’s hard work, not easy at all.

  6. Angie@Angie's Recipes says:

    This is great for any meal, Sophie.

  7. hotlyspiced says:

    That looks really yummy, Sophie and full of flavour. I do love how colourful it is and what a great way to start the day xx

  8. I love tofu scramble for breakfast, it is so filling 😀
    Keeps you going all day!

    Cheers
    Choc Chip Uru

  9. Liz says:

    mmmmmm…….. love everything you added to the scramble. Perfect breakfast.

  10. This looks sooooo tasty! Tofu scramble is such a variety food, you can add almost anything, always make it different, so you can never get sick of it! 🙂

  11. Sean & Linda says:

    We made your lovely tofu scramble this morning & loved it! It was brilliant! xxx
    So tasty too! 🙂

  12. Koko says:

    I would love to join you for a plate of this great breakfast! It’s been too long since I last had a tofu scramble!

  13. Johan says:

    I made this morning & loved every bite! It was very delicious, nutritious & fab even! x

  14. Sarah says:

    I made it twice already & loved it every time! So delicious too! x

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