Weekends are made for brunch treats and this brunch recipe is extra special. On weekdays I sometimes prepare this in the evening as a snack and have left overs for lunch the next day, cold. Now, if you’ve been following my blog you’ll know that I’m a fan of mushrooms, I add them to so many dishes but of all the varieties, I think oyster mushrooms have to be at the top of my list. Available from Asian markets, these guys are super meaty and provide great texture. They crisp up when fried on high heat in some sesame oil and when served up with scrambled tofu, well, it’s a vegan brunch heaven.
What you’ll need: (serves 2-4)
- Vienna loaf or sour dough bread cut into thick slices
- 4 spring onions, cleaned and sliced
- 250g of tofu
- 2 cups of oyster mushrooms
- 2 tablespoons of sesame oil
- 1 tablespoon of tamari or soy sauce (tamari is less salty)
- Vegan butter (optional)
- Add one tablespoon of the oil into a wok or large pan and place over a high heat. Add the mushrooms and toss to coat in oil. Toss and turn regularly to make sure all sides are becoming crispy. When golden and crispy, remove from the pan and place on some kitchen towel.
- Add the rest of the oil to the wok and crumble the tofu into the pan. It should look almost like scrambled eggs. Add some salt and the spring onions and toss the wok to heat through. Add a little extra oil if needed.
- Add the tamari to the pan and toss the contents once again.
- Add a lump of vegan butter for texture and place on some toasted bread. Top each slice with some of the crispy fried mushrooms.
Share and enjoy!