This antipasto scrambled tofu is an incredible energy booster with amazing flavor. Start your day right with this delicious goodness! Black salt gives the tofu an eggy flavor, while olives, roasted bell pepper, and artichoke bring that tangy, umami flavor that makes antipasto so good. Basil added at the end gives it a fresh flavor, but it can also be substituted for spinach. Serve this scramble on its own, wrap it up in a tortilla to take it on the go, or serve it over toast.
Antipasto Scrambled Tofu [Vegan]
Serves
2
Cooking Time
15
Ingredients
- 1/2 red onion, diced
- 2 garlic cloves, crushed
- 1 10.5-ounce block firm Tofu
- 1 tablespoon curry powder
- 2 tablespoon roasted red bell pepper from a jar, cut into strips
- 4 artichoke hearts, sliced
- 7 or more olives, whole or chopped
- Black salt, grated
- A handful of cashews
- A handful of basil
Preparation
- Fry onion and garlic in a pan for a few minutes.
- Crumble tofu into the pan. Add curry powder and stir. Cook for around 5 minutes.
- Add bell peppers, artichokes, olives. and black salt. Cook for a further few minutes.
- Add cashews and basil and stir through.
- Serve on its own or over toast.
About The Author
Katie Culpin and Josh Bailey
See My Recipes Simple recipes that are a fusion of different flavors and styles from around the globe.
Hi! We’re Josh and Katie, the Delightful Vegans! We love to create delicious food! Our recipes range from being super easy to others that may take a bit more time. Exploring the world in our travels gives us new insights into our creativity in food - so our recipes are usually a fusion of different flavours and styles from around the globe! We both have our own areas of expertise when it comes to Delightful Vegans. Josh is the tech and photography guy behind the scenes while Katie dreams up, creates and styles marvellous food to share with the world!
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