Tofu Scramble with Crispy Fried Oyster Mushrooms and Spring Onion

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.

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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)

Method:

  1. 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.
  2. 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.
  3. Add the tamari to the pan and toss the contents once again.
  4. 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!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

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Savoury Pancake Brunch

Sometimes I think recipes are just too simple to put up here on my blog but, the other day, when chatting with a colleague she told me that the really basic ones are the ones that she’s interested in. She has a daughter who’s vegan and she finds it difficult to prepare meals for her. So here goes, this is THE simplest recipe yet and it’s ideal for every taste as you can chop and change the ingredients to suit your own.

This savoury pancake is also gluten free and is perfect for a weekend brunch. It’s still really tasty the next day too so you can eat cold for lunch. To flavour this pancake I just used what I had in the kitchen; some red onion, garlic and some chilli flakes.

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What You’ll Need: (makes 4 medium pancakes)

  • One cup of gram flour (chickpea flour)
  • One and a half cups of water
  • Finely sliced red onion
  • 1 clove of garlic grated
  • Pinch of salt and pepper
  • Some oil for frying

Method:

  1. Simply mix the flour and water and give it a good whisk so that there are no lumps. Add your flavourings and mix well.
  2. Meanwhile heat a good bit of oil in a non stick frying pan over a medium heat. You’ll need a good bit of oil to get a nice crispy texture at the edges and it also helps with the sticking.
  3. Add the pancake mix to your pan. Cook for a couple of minutes on each side.
  4. Top with whatever you have to hand.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx