While attending a raw food class in the UK a while ago, we made these smoked carrots. I was struck by just how much these smoked carrot slivers looked like smoked salmon. In my carnivore days, a smoked salmon scramble was favorite breakfast dish. We'd made tofu scramble before, but now I simply had to raise the bar and create a vegan ‘smoked salmon scramble’ dish. Purists will ask why vegans need to create meat or fish ‘look-alike’ dishes. They might have a point, but we eat with our other senses as well, and this sort of dish hopes to show that one can create appetizing, tasty and healthy vegan dishes.
NOT Smoked Salmon Scramble [Vegan]
For the ‘smoked salmon’:
- 3 to 4 carrots
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- handful chopped fresh fennel
- smoked salt
- pinch cracked black pepper.
For the scramble:
- 1 block plain tofu
- 2 tsp tamari
- 1 tsp turmeric
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- a little olive oil
- black pepper and sea salt to taste
For the Smoked ‘Salmon’:
- Thinly slice the carrots using a mandolin. (Keep any thicker slices aside for use in other dishes. You only want to use very thin carrot slices)
- Put your carrot slices in a bowl, add in the olive oil, lemon juice, fennel, smoked salt and pepper.
- Mix in well. Cover with cling film and leave to marinate overnight in refrigerator.
- Smoke the carrots using either a cold smoker, or over coals.
For the Scramble:
- Squeeze out any excess water in the tofu.
- Crumble the tofu in a bowl
- Add the turmeric and tamari and mix well
- Saute the onion and garlic lightly in the oil for a short while.
- Add in the tofu mix and heat through, stirring continually.
- Toast some of your favorite (vegan) health bread.
- Carefully heap some of the scramble on top.
- Add on a few slivers of the smoked carrots
- Garnish with a sprig or two of fennel tops.